Lemon Bars with Condensed Milk are a delightful blend of sweet and tart flavors, capturing the essence of sunny days in a perfectly baked treat. With a buttery crust, smooth and tangy filling, and a crumbly topping, these bars are an irresistible dessert for any occasion. Whether you’re hosting a summer picnic or simply looking for a refreshing snack, these lemon bars are sure to impress your friends and family.

Why make this recipe

Making Lemon Bars with Condensed Milk is not only a delicious endeavor but also a rewarding one. The combination of fresh lemon juice and zest delivers a vibrant taste that revitalizes your palate. Using sweetened condensed milk adds an exceptional creaminess to the filling, making it incredibly smooth. Additionally, the recipe is straightforward and requires common pantry ingredients, ensuring you can whip them up anytime a lemon craving strikes. Perfect for gatherings, these bars are great for sharing and guarantee smiles all around.

How to make Lemon Bars with Condensed Milk

Ingredients:

3 sticks unsalted butter, room temperature (if using salted, omit the salt below)
¾ cup light brown sugar
¾ cup white sugar
1 tablespoon pure vanilla extract
Zest from 3 large lemons (or 4 if not large)
1 ¾ cups all-purpose flour
1 ¾ cups quick-cooking oats
1 teaspoon salt
21 ounces sweetened condensed milk (1 ½ cans)
¾ cup fresh lemon juice (approximately 3 large lemons)
3 large egg yolks

Directions:

Preheat your oven to 325 degrees F. Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.
In a mixer, beat together the butter, white sugar, brown sugar, vanilla, and 1 tablespoon of lemon zest until creamy and well-combined.
Gradually add the flour, oats, and salt to the mixture, mixing until just combined.
Press half of the dough firmly into the prepared baking pan and bake for about 20 minutes, or until the crust is lightly golden. While the crust bakes, refrigerate the remaining dough.
For the filling, whisk together the sweetened condensed milk, remaining lemon zest, egg yolks, and lemon juice until the mixture is thick and smooth.
Once the crust is done, remove it from the oven and pour the lemon filling over the crust. Crumble the remaining oat dough on top of the filling.
Return the pan to the oven and bake for another 25–30 minutes, or until the topping is golden and the filling is set.
Allow the bars to cool completely before cutting into squares. For an even firmer texture, refrigerate the bars before serving.

How to serve Lemon Bars with Condensed Milk

These Lemon Bars are best served chilled for a refreshing treat. Cut them into squares and dust lightly with powdered sugar for an elegant touch. Pair them with fresh berries or a dollop of whipped cream for an extra layer of indulgence. They are also fantastic served alongside a cup of tea or coffee, making them a wonderful dessert for afternoon gatherings.

How to store Lemon Bars with Condensed Milk

To store, place the bars in an airtight container and refrigerate. They will stay fresh for up to a week. If you need to extend their shelf life, they can be frozen for up to three months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw in the refrigerator before serving.

Tips to make Lemon Bars with Condensed Milk

For an extra burst of flavor, consider adding a pinch of lemon extract to the filling.
Ensure that your butter is at room temperature for a smooth batter. If you forget to take it out of the fridge, you can soften it in the microwave for about 15 seconds.
If you prefer a thicker crust, increase the amount of dough pressed into the bottom of the pan.
Experiment with the sugar levels according to your sweetness preference; you can reduce the sugar slightly for a less sweet filling.

Variation

You can customize these lemon bars by adding a layer of fresh fruit, such as blueberries or raspberries, right on top of the filling before crumbling the remaining dough. Alternatively, for a playful twist, try adding a layer of meringue on top of the filling after baking, then quickly toasting it in the oven or with a kitchen torch.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice can be used in a pinch. However, fresh juice will always provide a brighter, more vibrant taste.

2. How do I know when the lemon bars are done baking?
The lemon filling should be set and not overly jiggly when you gently shake the pan. The topping should be golden brown, which indicates that it’s fully cooked.

3. Can I make these lemon bars gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free blend and ensure that your oats are certified gluten-free as well. The lemon bars will still be delicious!

Enjoy making these delightful Lemon Bars with Condensed Milk and savor each zesty, creamy bite!

Lemon Bars with Condensed Milk

Delightful lemon bars combining sweet and tart flavors with a buttery crust and creamy filling, perfect for any occasion.

Prep Time 15

Cook Time 50

Total Time 1 5

Serving Size servings

Ingredients

For the crust

3 sticks unsalted butter, room temperature If using salted butter, omit the salt below.
¾ cup light brown sugar
¾ cup white sugar
1 tablespoon pure vanilla extract
1 teaspoon salt
1 ¾ cups all-purpose flour
1 ¾ cups quick-cooking oats

For the filling

21 ounces sweetened condensed milk (1 ½ cans)
¾ cup fresh lemon juice Approximately from 3 large lemons.
3 large egg yolks
1 tablespoon remaining lemon zest Use the zest from the lemons used for juice.

Instructions

Preparation

Preheat your oven to 325 degrees F (165 degrees C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.
In a mixer, beat together the butter, white sugar, brown sugar, vanilla, and 1 tablespoon of lemon zest until creamy and well-combined.
Gradually add the flour, oats, and salt to the mixture, mixing until just combined.
Press half of the dough firmly into the prepared baking pan and bake for about 20 minutes, or until the crust is lightly golden. While the crust bakes, refrigerate the remaining dough.

Making the filling

For the filling, whisk together the sweetened condensed milk, remaining lemon zest, egg yolks, and lemon juice until the mixture is thick and smooth.

Baking

Once the crust is done, remove it from the oven and pour the lemon filling over the crust.
Crumble the remaining oat dough on top of the filling.
Return the pan to the oven and bake for another 25–30 minutes, or until the topping is golden and the filling is set.

Cooling and Serving

Allow the bars to cool completely before cutting into squares.
For an even firmer texture, refrigerate the bars before serving.

Notes

These bars are best served chilled. Dust lightly with powdered sugar for an elegant touch. Serve with fresh berries or whipped cream. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.