Sunshine in a Square: Creamy Lemon Bars
These Creamy Lemon Bars are a burst of sunshine in every bite! Imagine a buttery, crumbly shortbread crust cradling a smooth, luscious lemon filling – a perfect balance of sweet and tart that will tantalize your taste buds.
What Makes This Recipe Special?
- Creamy Dream Filling: Forget the heavy, gelatinous fillings of store-bought lemon bars. This recipe uses a combination of egg yolks and condensed milk to create a silky smooth, and oh-so-creamy lemon filling that's simply divine.
- The Perfect Crust: The shortbread crust is easy to make and requires minimal ingredients. It's buttery, crumbly, and the ideal base for the bright lemon filling.
- Simple Elegance: This recipe is deceptively simple, using everyday ingredients that are readily available. Don't be fooled by its ease, though – the flavor is anything but ordinary!
Ingredients
- For the Buttery Crust:
- 4 tablespoons unsalted butter, melted and cooled (plus more for greasing the pan)
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- For the Luscious Lemon Filling:
- 2 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½ cup freshly squeezed lemon juice (from approximately 3 lemons)
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with a little extra butter.
- Perfect Parchment: Line the bottom of the baking dish with parchment paper, leaving a 2-inch overhang on two opposing sides. This will make it easier to lift the bars out later.
- Graham Cracker Magic: In a food processor, grind the graham crackers until they resemble fine crumbs. Add the melted butter and sugar to the crumbs and pulse until just combined.
- Pressing for Perfection: Press the crumb mixture evenly into the bottom of the prepared baking dish, making sure to press it up the sides about 1 inch.
- Golden Goodness: Bake the crust for 8-12 minutes, or until it's lightly golden brown. Remove from the oven and let the crust cool completely for 30 minutes.
- Creamy Lemon Filling: While the crust cools, prepare the lemon filling. In a large bowl, whisk together the egg yolks and the sweetened condensed milk until well combined.
- Lemony Zing: Add the freshly squeezed lemon juice to the egg yolk mixture and whisk vigorously until smooth. The mixture may appear curdled at first, but continue whisking and it will become smooth and luscious.
- Filling the Dream: Pour the creamy lemon filling over the cooled crust, carefully spreading it out to the edges.
- Baking to Perfection: Bake the lemon bars for 15 minutes, or until the filling is set. A gentle jiggle in the center is okay, but it shouldn't be wobbly.
- Cooling Down: Remove the pan from the oven and let the bars cool completely on a wire rack at room temperature. Once cool, refrigerate the bars for at least 1 hour, or until the filling is completely chilled and set.
- Slicing and Serving: Use the parchment paper overhang to carefully lift the entire slab of lemon bars out of the pan and transfer it to a cutting board.
- Picture-Perfect Squares: Using a serrated knife (dipped in warm water and wiped clean between cuts for clean edges), cut the lemon bars into 16 squares.
- Pucker Up and Enjoy!: Serve your Creamy Lemon Bars chilled and savor the delightful burst of sweet and tart citrus flavor in every bite!
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