Description
Buttery and creamy lemon shortbread bars with a crumbly topping, perfect for spring and summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of fine salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Combine the flour, sugar, and salt in a bowl. Pour in the melted butter and vanilla, then stir until soft crumbs form.
- Set aside about 1 cup of the crumb mixture for later. Press the remaining mixture into the bottom of the prepared pan.
- Bake the crust for about 15 minutes, until pale golden.
- Whisk the sweetened condensed milk and egg yolks until smooth. Add lemon juice, zest, vanilla, and salt, then whisk until combined.
- Pour the lemon mixture over the warm shortbread crust and spread evenly.
- Crumble the reserved crumb mixture over the lemon filling.
- Bake for another 23–25 minutes until the topping is golden and the filling is set.
- Cool in the pan, then refrigerate for at least 2 hours before slicing into bars.
Notes
Use fresh lemon juice for the best flavor. These bars are perfect for potlucks and gatherings, and they freeze well for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 25g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg