Lemon Bars with Condensed Milk
Lemon Bars with Condensed Milk are a delightful dessert combining tart lemons and sweet condensed milk, perfect for any occasion.
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.
Notes
Dust with powdered sugar or serve with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap well and freeze, thawing in the refrigerator before serving. Consider adding more lemon zest for a stronger flavor, and scoop flour carefully to avoid compacting.