Creamy Lemon Triangles is just another name for the creamy type of lemon bars made with condensed milk. I had the brilliant idea of slicing the bars into triangles and changed the name of the recipe, but then I could never find it when I needed it! So now they're Creamy Lemon Bars that are thick and baked in an 8-inch square pan.
Originally from Every Day Food, my friend Joe shared a photo that shows how thick they are. Serve them as-is, or make them a July 4 dessert and serve with whipped cream, blueberries and strawberries. To serve in "elegant dessert form", just line the pan as directed below, lift the bars when chilled, cut into quarters, then cut each quarter into a triangle. Serve with fresh whipped cream and berries.
If you are making desserts for a larger crowd and need 9x13 inch creamy lemon or lime type bar cookies, the Creamy Lemon Blueberry Bars are very popular. And of course you can't go wrong with traditional Lemon Squares. I like making them with European style butter in the crust. For a more cream cheese focused lemon bar, a personal favorite is the Kraft test kitchen Double Lemon Cheesecake Bars.
Recipe
Creamy Lemon Bars
Ingredients
Buttery Shortbread Crust
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup confectioners' sugar (60 grams)
- ¼ teaspoon salt
- 1 cup all-purpose flour (125 grams)
Filling
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- ¾ cup fresh lemon juice
- ½ to 1 teaspoon fresh grated lemon zest Joe & I both added this
- Whipped cream and fresh seasonal berries
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square metal pan with foil and spray foil with cooking spray or line with parchment paper.
- Cream butter, sugar and salt together in a mixing bowl. Add flour and stir just until mixed. Press dough into bottom of pan. Dock the dough with a fork and bake for 15-18 minutes.
- Whisk yolks, condensed milk, lemon juice and zest until well combined. Remove the baking pan from the oven and pour the filling over the hot crust - place back into the oven and bake until filling is set, about 22 to 28 minutes. Remove and cool completely.
- Place the pan into the refrigerator and chill until firm, about 2 hours. Grasp foil, lift from pan, slice bars into quarters, then slice each quarter into a triangle to make 8 triangles. Serve with whipped cream and fresh seasonal berries.
Joe says
I've don't think I've never noticed that chalky texture when using sweetened condensed milk, but I guess I never really thought about it! I love the triangle look!
Hannah says
I love lemon bars!
rachel says
I love lemon..and this does look creamy..but when you mentioned the chalky flavour...got me thinking/...
Dana says
I just wanted to stop by and say that it was great to meet you at BlogHer conference this year. San Francisco was so much fun. I do hope we get to meet again in the future.
And this recipe? Mouthwatering. definitely need to make these.
Cathy - www.wheresmydamnanswer.com says
My Dad is all about the lemon so this he will love and how creamy it is is a double bonus
Cheers
Cathy
bakingblonde says
I have never made Lemon squares by myself (always with my friend who is a lemon lover). These look so creamy, unlike the shockingly yellow ones I am used to! MMMM good!
Debbie G says
They look delicious! I could go for one right now!!!!
Clumbsy Cookie says
They look creamy allright!
VeggieGirl says
Sorry about the "chalky" key lime flavor :0( Still looks amazing though!
Laura says
Have you ever tried a key lime pie that doesn't call for condensed milk?
http://www.familyoven.com/recipe/Jessie's-Heirloom-Key-Lime-Pie/304342
Brenda says
How cool to see one of Joe's recipes here. I read his blog also. I think I must have clicked a link from your blog. These sound yummy!
Carole R. says
Anna
Cookie Madness and Culinary in the Desert are my two favorite blogs. I am surprised that uou don't adapt more from one another.
Kate says
This looks great! I will have to try these soon. I too get those little cravings for citrus and usually make lemon bars. But I may have to sub it out for these, they look yummy!
Joanna says
yummy i love lemon desserts! we've been out of ALL citrus fruits in my house for the past 2 days though. we went grocery shopping yesterday, and of course, we totally forgot any lemons or limes. i was looking for lemon juice substitutes for this mac and cheese recipe i made today, and i ended up subbing vinegar for the lemon juice. can u imagine if i tried that for these bars? haha that doesn't sound too good.
Heidi says
Anna - I don't suppose you've ever made wacky/depression/crazy cake as a 2-layer cake? If anyone has, let me know!