Best Lemon Bars Using Sweetened Condensed Milk Recipes

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about ¾ cup (a little less than half) of the dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer (it will be very buttery, that's ok). Bake for 10 minutes.
• Meanwhile, whisk all filling ingredients until combined. After the crust has baked for 10 minutes, pour the filling over the crust. Gently spread into an even layer. Be careful, the crust underneath will be soft and undercooked, you don't want to break it. Crumble the reserved dough over the filling and return to the oven for 17-20 minutes, until the top is light golden brown and the filling is set. Place the pan on a wire rack to cool completely.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

LEMON SQUARES

Steps:

• For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
• Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
• For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour.
• Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar.

LEMON BARS USING SWEETENED CONDENSED MILK RECIPE - (4.2/5)

Steps:

• PREHEAT oven to 350° F. FOR CRUST: COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan. BAKE for 20 minutes. FOR FILLING: BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust. BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.