Guest Post: The Best Lemon Bars I've Ever Made

How's the weather where you are? Oh, is it good? Oh, that's awesome for you. 


Because here, it's wintry mix--a special kind of unkind in this, only-October. Though lucky for us, our favorite dessert lady, Sabra, is dropping by to breathe some sunshine (I'm here to mix some metaphors, as usual) into these cloudy clouds. 


My parents are visiting this weekend. If we get stuck inside, making and eating some of these sounds like a pretty good way to spend a day with the people you love.

I made these bars recently as a last hurrah to summer. I brought them to a department potluck, where only a few people knew my reputation as The Dessert Lady. At the potluck, I overheard one person call them “lemon cheesecake bars,” and another person call them “delicious squares of sunshine.” I completely agree with both descriptions, though they are not actually made of cheesecake. Since my discovery of this recipe a few years ago, I have made it many times – usually during the summer months for barbecues and picnics. But these bars are appropriate for any time and place. The recipe is easy, but takes some planning ahead because of the refrigeration process – they are completely worth the extra time! The original recipe (from my favorite baker, Martha Stewart) calls them “Creamy Lemon Squares.” But I just call them “The Best Lemon Bars I’ve Ever Made.” Enjoy!

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup powdered sugar, plus more for dusting

1/4 tsp salt

1 cup flour

4 egg yolks

1 can (14 oz) sweetened condensed milk

3/4 cup fresh lemon juice (from about 3 lemons)

Preheat the oven to 350˚F. Butter an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides. Then butter the paper. (It seems strange to take the time to line the baking pan, but it’s the only way to get the bars out of the pan neatly).

The Crust:

Using an electric mixer, beat the butter, sugar, and salt until light and fluffy. Add the flour and mix on low until just combined. Press the dough into the bottom of the pan and 1/2 inch up the sides. Prick the dough all over with a fork. Bake the crust until lightly golden, 15 to 20 minutes.

The Filling:

In a large bowl, whisk together the yolks, condensed milk, and lemon juice until smooth. (Fresh lemon juice is the key to this recipe. The bars won’t be the same without it, although I bet they would be delicious with fresh lime juice instead!). Pour the mixture over the hot crust in the pan. Return it to the oven and bake until the filling is set, 25 to 30 minutes. Cool completely in the pan.

Refrigerate until the filling is firm, about 2 hours or up to 3 days. Using the paper overhang, lift the bars out onto a work surface. Cut them into 16 squares, and dust with powdered sugar, using a sifter.