Description
An accidental discovery of silky, custard-like lemon bars made with sweetened condensed milk for a rich, tangy flavor and luxurious texture that is easier than pie and perfect for make-ahead entertaining.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 can (14oz / 397g) sweetened condensed milk
- 3–4 large lemons (about 1/2 cup juice and 2 tbsp zest)
- 3 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- Optional: Whipped cream or Greek yogurt for serving
- Optional: Extra lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the short sides for easy removal.
- In a medium bowl, mix melted butter, flour, and 1/4 cup sugar until it resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
- Blind bake the crust for 10-12 minutes until lightly golden around the edges. Remove from oven and leave it there.
- While the crust bakes, zest and juice the lemons. In a large bowl, whisk eggs until light and frothy.
- Add sweetened condensed milk, fresh lemon juice, lemon zest, 1/2 cup sugar, and vanilla to the eggs. Whisk vigorously until completely smooth with no lumps.
- Pour the filling over the hot crust. Bake for 30 minutes until edges are set and slightly puffed, but the center still has a slight jiggle.
- Cool in the pan on a wire rack for at least 30 minutes.
- Refrigerate for at least 2 hours, preferably overnight, to allow the filling to set completely.
- Lift bars out using parchment paper. Cut into squares with a sharp knife, wiping the knife between cuts for clean edges.
- Serve chilled, optionally topped with whipped cream or extra zest.
Notes
For best results, use fresh lemon juice and zest rather than bottled. Ensure eggs are at room temperature to prevent curdling. The bars must be chilled completely before cutting to achieve the proper texture. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 35
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Protein: 4
Keywords: lemon bars, creamy lemon dessert, sweetened condensed milk, easy dessert, make-ahead dessert, gluten-free option, summer dessert