Lemon Bars with Condensed Milk
Lemon Bars with Condensed Milk are a delightful treat, combining the tartness of fresh lemons with the sweetness of condensed milk to create a perfect balance of flavors. These bars are an ideal dessert for any occasion, whether you’re hosting a summer picnic, celebrating a special event, or simply craving something sweet and tangy at home.
Why Make This Recipe
Making Lemon Bars with Condensed Milk is not only rewarding but also straightforward. The creamy lemon filling is made rich and luscious thanks to sweetened condensed milk, while the oat-based crust adds a delightful texture. This recipe offers a burst of citrus flavor that invigorates the palate, making it perfect for lemon lovers. Plus, it’s an easy recipe with minimal cleanup, allowing you to enjoy more of your masterpiece and less time in the kitchen.
How to Make Lemon Bars with Condensed Milk
Creating your own batch of Lemon Bars with Condensed Milk is simple and fun. Follow these detailed steps for a successful baking experience!
Ingredients:
- 3 sticks unsalted butter, room temperature (if you use salted, omit the salt below)
- ¾ cup light brown sugar
- ¾ cup white sugar
- 1 tablespoon pure vanilla extract
- Zest from 3 large lemons (if not large, use 4)
- 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 (approx. 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 little overhang for easy removal later.
- In a mixer, beat together the butter, white sugar, brown sugar, vanilla, and 1 tablespoon of lemon zest until the mixture is creamy.
- Add the flour, oats, and salt, mixing until just combined.
- Press half of this dough into the prepared pan and bake for about 20 minutes, until it is lightly golden. Set the remaining dough in the refrigerator while the crust bakes.
- For the filling, whisk together the sweetened condensed milk, the remaining lemon zest, egg yolks, and lemon juice until thick and smooth.
- Once the crust is done baking, pour the filling over it. Crumble the remaining oat dough on top.
- Bake for another 25–30 minutes, until the topping is golden and the filling is set.
- Allow to cool completely before cutting into bars; refrigerate if desired to firm up further.
How to Serve Lemon Bars with Condensed Milk
These luscious Lemon Bars are best served chilled, allowing the flavors to meld and the filling to firm up. For an extra touch, dust the top with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream. They make a refreshing dessert after a heavy meal or a sweet addition to a coffee break.
How to Store Lemon Bars with Condensed Milk
To store your Lemon Bars, place them in an airtight container in the refrigerator. They can be kept for up to a week. If you want to store them for longer, consider freezing them; just make sure to wrap them well in plastic wrap and then in foil. Thaw them in the refrigerator before serving.
Tips to Make Lemon Bars with Condensed Milk
- For an even more intense lemon flavor, consider adding a bit more lemon zest.
- When measuring the flour, scoop it into your measuring cup and then level it off rather than scooping directly from the bag to avoid compacting.
- If you want a thicker lemon filling, try adding an extra egg yolk.
Variation
Feel free to experiment with this classic recipe by adding different flavors! You can mix in some blueberries for a berry twist, use lime juice instead of lemon for a tropical take, or even top them with a layer of meringue after baking for a delicious lemon meringue bar experience.
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. Just be aware that it may not have the same vibrancy.
2. Is it necessary to chill the bars before cutting?
Yes, chilling the bars helps firm up the filling, making them easier to cut into neat pieces without losing their shape.
3. How do I know when the filling is set?
The filling should be slightly jiggly in the center when you take it out of the oven, but will firm up as it cools. If it’s too loose, it may need a few extra minutes in the oven.
Lemon Bars with Condensed Milk
Ingredients
For the crust
- 3 sticks unsalted butter, room temperature If using salted butter, omit the salt in the recipe.
- ¾ cup light brown sugar
- ¾ cup white sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon zest from large lemons Use 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
For the filling
- 21 ounces sweetened condensed milk Approximately 1 ½ cans.
- ¾ cup fresh lemon juice Approximately the juice from 3 large lemons.
- 3 large egg yolks
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixer, beat together the butter, white sugar, brown sugar, vanilla, and 1 tablespoon of lemon zest until creamy.
- Add the flour, oats, and salt, mixing until just combined.
- Press half of the dough into the prepared pan and bake for about 20 minutes until lightly golden. Set the remaining dough in the refrigerator while the crust bakes.
Making the Filling
- Whisk together the sweetened condensed milk, remaining lemon zest, egg yolks, and lemon juice until thick and smooth.
Final Baking
- Once the crust is done baking, pour the lemon filling over it. Crumble the remaining oat dough on top.
- Bake for another 25–30 minutes until the topping is golden and the filling is set.
- Allow to cool completely before cutting into bars; refrigerate if desired to firm up further.
