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Buttery Crust Creamy Lemon Bars
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Creamy Lemon Bars

Creamy lemon pie in bar form.
Course Dessert
Cuisine American
Keyword Creamy Lemon Bars
Prep Time 15 minutes
Cooling Time & Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 slices
Author Anna
Cost 5

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.