Martha Stewart Lemon Bars (Print)
Rich shortbread base with a sharp, velvety lemon topping. The ultimate Martha Stewart classic with a sweet-tart twist.
# Ingredients:
→ For the Crust
01 -
1 cup all-purpose flour, measured and leveled
02 -
1/4 teaspoon salt
03 -
1/2 cup powdered sugar, with extra for dusting
04 -
1/2 cup (1 stick) unsalted butter, softened
→ For the Filling
05 -
3/4 cup freshly squeezed lemon juice (around 3 lemons)
06 -
4 egg yolks, large
07 -
1 can (14 ounces) sweetened condensed milk
# Steps:
01 -
Preheat your oven to 350°F. Grease an 8-inch square pan, line it with parchment paper so it hangs over the edges, and grease it again.
02 -
Cream together butter, powdered sugar, and salt until it’s light. Add flour and mix till just combined. Spread the dough into the pan, making sure it goes 1/2 inch up the edges. Poke it all over with a fork and bake for 15-20 minutes or until lightly browned.
03 -
Stir egg yolks, condensed milk, and lemon juice until smooth. Pour it right over the crust while it’s still warm.
04 -
Pop it back in the oven and bake for another 25-30 minutes until the filling sets completely.
05 -
Let it cool in the pan first, then move it to the fridge and chill for at least 2 hours till it’s firm.
06 -
Use the parchment paper to lift it out of the pan. Chop it into 16 pieces and sprinkle some powdered sugar on top before serving.
# Notes:
01 -
Freshly squeezed lemons will give you the best taste.
02 -
Don’t overwork the crust dough or it’ll get too hard.
03 -
Store these squares in the fridge for up to 3 days.