Martha Stewart Lemon Bars (Print Version)
# Ingredients:
→ Crust Base
01 -
1 cup all-purpose flour, measured carefully
02 -
1/4 teaspoon salt
03 -
1/2 cup powdered sugar, plus extra for sprinkling
04 -
1/2 cup (1 stick) unsalted butter, softened
→ Lemon Mixture
05 -
Juice from about 3 lemons (3/4 cup fresh lemon juice)
06 -
1 can (14 ounces) of sweetened condensed milk
07 -
4 egg yolks
# Instructions:
01 -
Turn your oven on to 350°F. Grease an 8-inch square pan, cover it with parchment paper so the edges hang over the sides, and grease the paper too.
02 -
Blend the butter, powdered sugar, and salt till it’s fluffy. Gently mix in the flour. Press the dough across the pan’s bottom, going halfway up the edges. Poke holes using a fork, then bake for 15-20 minutes till it’s golden.
03 -
Stir the egg yolks, lemon juice, and condensed milk until smooth and creamy. Pour this mix over your warm crust.
04 -
Pop it back into the oven for another 25-30 minutes until the filling is firm.
05 -
Leave it in the pan to cool fully, then put it in the fridge for a few hours so it sets properly.
06 -
Pull the dessert out using the parchment. Cut it into 16 small pieces and lightly dust with powdered sugar before serving.
# Notes:
01 -
Fresh lemon juice will make the flavor pop the most.
02 -
Be gentle with the crust dough to keep it from getting tough.
03 -
Store these treats in the fridge for up to 3 days.