Ingredients
Scale
- 1 cup (142g) all-purpose flour
- ¼ cup (30g) powdered confectioner's sugar
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 7 tablespoon (100g) unsalted butter, softened but cool and cut into small cubes
- ¾ cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs at room temperature
- ⅓ cup (80ml/100g) sweetened condensed milk
- ⅓ cup (80ml) freshly squeezed lemon juice (from 2-3 lemons)
- pinch of salt
- 1 tablespoon (9g) all-purpose flour
- powdered sugar, for topping
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch square metal baking pan with aluminum foil and lightly grease it with butter.
- In a medium bowl, combine flour, powdered sugar, salt, and baking powder. Add butter and blend until the mixture resembles coarse crumbs. Press it evenly into the prepared pan, building up a ½-inch edge along the sides. Bake for 20-25 minutes until the edges are browned and the top is lightly golden.
- While the crust cooks, prepare the filling by combining sugar and lemon zest in a medium bowl, rubbing them together until fragrant. Add eggs and whisk gently to combine. Mix in condensed milk, lemon juice, and salt, then sift in flour and blend until smooth. Set aside until the crust is ready.
- Pour the filling over the hot crust and bake for 16-20 minutes until just set in the center. It should jiggle slightly but not be liquidy. Avoid over-baking to keep the filling soft.
- Allow to cool on a wire rack. Once cool, cover and refrigerate for 2 hours before slicing.
Notes
Ensure the butter is softened but cool for the best crust texture.
Let the lemon filling rest a bit before pouring to help blend the flavors well.
Slicing the bars after refrigeration helps achieve clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.