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.