Leyland House

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CREAMY LEMON BARS

Taylor Kaupa

A simple recipe with a big payoff. These tart, sweet lemon bars are a Spring staple.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

It's always a sign of Spring when I start craving a citrus dessert. So, when I found myself with an open afternoon, I knew it was the perfect time to whip together these creamy lemon bars!

My lemon bar recipe is the perfect example of my approach to baking. When creating this recipe, I took the part I loved most about lemon bars (a classic, flaky, shortbread crust) and added a modern, updated touch to the parts I felt needed a bit of a revamp (the lemon filling).

Instead of the lemon layer consisting of sugar/flour/eggs, mine is made with eggs/sweetened condensed milk. This gives it a bit more of a smoother taste, creamier texture and also leaves less room for error (i.e. curdling) when baking. Served cold with a dollop of whipped cream on top, these bars are the perfect treat as the temperatures warm up.

YIELD: 9 LARGE or 16 SMALL SQUARES

INGREDIENTS FOR SHORTBREAD CRUST:

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1/4 cup granulated sugar

  • 1 cup flour

  • 1/4 teaspoon salt

INGREDIENTS FOR LEMON LAYER:

  • 3 cups sweetened condensed milk (or almost 2, 14oz cans)

  • 3 egg yolks

  • 2⁄3 cup fresh lemon juice (from 3-4 lemons)

  • Pinch of sea salt

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Line 8x8 pan with parchment paper and set aside.

  2. In a bowl, combine butter, flour, sugar, and salt until it comes together. This mixture will be very crumbly. Don’t worry, trust it!

  3. Press the shortbread down into the 8x8 pan (I like to use the bottom of a measuring cup to pack it down) and stab the crust with a toothpick to add some holes. Blind bake for 25 minutes.

  4. While the crust is baking, make the lemon filling. Beat the condensed milk, egg yolks, lemon juice, and salt on medium speed (in either stand mixer or handheld electric mixer) for 3-4 minutes.

  5. When the shortbread crust is done baking, pour the lemon mixture on top and bake for 10 minutes.

  6. You’ll know the bars are done when you give them a little shake and the center of the bars doesn’t budge.

  7. Cool the pie on a rack for 30 minutes. Place in the refrigerator to chill for at least 1 hour.

  8. Cut bars and serve as is or, even better, with a dollop of whip cream on top!