Creamy Honey Lemon Bars
These lemon bars have a crisp, buttery shortbread crust topped with a super smooth lemon cream.
Servings: 9 bars
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 cup all-purpose flour
- 4 large egg yolks
- 1 (14-oz) can sweetened condensed milk
- 3/4 cup freshly squeezed lemon juice (about 3 to 4 large lemons)
- 1 Tbsp honey
- 1/2 tsp lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease an 8-inch square pan with baking spray or butter, and line all sides with parchment paper (leaving a 1-inch overhang on each side). Grease the paper as well.
- Beat butter, sugar, and salt on medium speed in the bowl of a stand mixer fitted with the paddle attachment 2 minutes or until light and fluffy. Add flour, and mix on low speed until just combined.
- Press dough (the dough will be slightly dry) into the bottom and 1/2-inch up the sides of prepared pan. Prick all over with fork, and bake 15 to 20 minutes or until the edges are slightly golden.
- Meanwhile, whisk egg yolks, condensed milk, lemon juice, honey, and lemon zest until smooth. Pour over hot crust in pan, and bake 25 to 30 minutes or until filling is set.
- Cool lemon bars completely in pan before transferring pan to refrigerator to chill at least 2 hours or up to 3 days.
- Lift bars from pan using parchment paper overhang and cut into squares. Dust with powdered sugar and garnish with lemon slices, if desired.