Easy Lemon Bars
These perfectly sliceable lemon bars have an easy shortcut crust and a creamy lemon filling that bakes up sweet and tart.
Servings: 16
Equipment
Ingredients
- 1 (17.5 ounce) pouch sugar cookie mix
- ¼ cup all-purpose flour
- ½ cup butter softened
- 1 tablespoon water
Lemon Filling
- 1 (14 ounce) can sweetened condensed milk
- 4 egg yolks *
- ½ cup fresh lemon juice juice from about 2 large lemons
- 1 tablespoon powdered sugar for serving
Instructions
- Preheat oven to 350℉. Line an 8x8-inch baking pan with parchment, leaving an overhang on two sides (to make pulling the bars out of the pan easier).
- In a large bowl, mix the sugar cookie mix, flour, butter, and water until a crumbly dough forms. Press into the base of the prepared baking pan.
- Bake the crust for 25 minutes. Remove from the oven.
- While the crust is baking, mix together the sweetened condensed milk, egg yolks, and lemon juice until the filling starts to thicken.
- Pour the lemon filling over the hot crust. Bake for 20 to 25 minutes more, or until the filling has set.
- Allow to cool in the pan, on a cooling rack for 1 hour. Refrigerate until firm, about 2 hours more.
- Remove from the pan, cut into 16 pieces, and dust the tops with powdered sugar before serving.
Notes
Save your egg whites for another recipe. They are perfect for meringue or making shiny tops on breads and pies. They can even be frozen!
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 48mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg