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 the bottom and sides with butter.
- In a medium bowl, mix the flour, powdered sugar, salt, and baking powder. Blend in the cubed butter until crumbly. Press the mixture into the pan, building up a ½-inch edge on the sides. Bake for 20-25 minutes until golden.
- To make the filling, combine the sugar and lemon zest, rub together until fragrant. Whisk in the eggs gently to avoid air incorporation. Mix in the condensed milk, lemon juice, and salt, then sift in the flour until smooth. Set aside until the crust is ready.
- Pour the filling over the hot crust and bake for 16-20 minutes until set in the center with a slight jiggle. Avoid over-baking.
- Cool the bars on a wire rack, then refrigerate for 2 hours before slicing.
Notes
For best results, ensure all ingredients are at room temperature before starting.
Adjust the amount of lemon juice based on your preference for tartness.
Dust with powdered sugar just before serving for an extra sweet touch.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.