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These are THE creamiest lemon bars I’ve ever eaten. Lemon bars were probably the first thing I baked when I first started out. They were also the first recipe I got comfortable enough with to start tweaking and experimenting. One of my early experiments included using sweet and condensed milk and since then I never looked back. Its a must for any of my lemon bar renditions.

These lemon bars are super light, airy, and buttery since its surrounded by shortbread crust and a shortbread crumb topping. Topped with powdered sugar its the perfect anytime treat.

Ingredients

• Crust
• 2 Sticks butter, softened
• 1/2c powdered sugar
• 2 c whole wheat pastry flour
• 1/2c powdered sugar for crumb
• 1Tb pastry flour for crumb
• Filling
• 1/3c whole wheat pastry flour
• 1/2c powdered sugar
• 1- 14oz can sweet and condensed milk
• 3/4c lemon juice
• 3 large eggs
• 1tsp baking powder
• 1Tb lemon zest
• 1/2tsp salt

Directions

• For the crust combine butter with 1/2c powdered sugar and 2c pastry flour. Mix till combined . Set aside 1/2 c crust in separate bowl and add in 1/2c powdered sugar and 1 tb pastry flour to make crumb topping.
• To make filling. Separate dry ingredients ( flour, sugar, baking powder and salt) from wet ingredients ( sweet and condensed milk, lemon juice, eggs, and lemon zest)
• Slowly add dry ingredients to wet. Stir till combined.
• Taking baking cups and line with foil or parchment. Spray generously with cooking spray.
• Place a thin layer of crust in the bottom. Wet hands lightly and smooth out crust.
• Give lemon filling mixture another stir and fill cups not completely to the top and top lightly with crumb topping.
• Preheat oven for 350 bake for 15 minutes. Remove from oven and let cool completely before dusting with powdered sugar.
• Serve with a hot cup of coffee and enjoy!

Side Notes

• You can make lemon bars in a brownie pan or muffin tins. What they are baked in doesn’t really matter.
• You can line your pan with parchment paper. Or use foil if you ran out like I did.
• Time will vary depending on how big you pan is. ADD 5-10 extra minutes for whole pan.