Martha Stewart Lemon Bars Recipe

This Martha Stewart Lemon Bars Recipe is a bright and creamy dessert, which uses sweetened condensed milk and fresh lemon juice. It’s a classic, foolproof recipe, ready in about 3 hours plus chilling time.

Martha Stewart Lemon Bars Recipe Ingredients

• ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
• ½ cup confectioners’ sugar, plus more for dusting
• ¼ teaspoon salt
• 1 cup all-purpose flour (spooned and leveled)
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• ¾ cup fresh lemon juice (from about 3 lemons)

How To Make Martha Stewart Lemon Bars Recipe

1. Preheat oven and prepare pan: Preheat oven to 350°F. Butter an 8-inch square baking pan and line the bottom with parchment paper, leaving overhang on two sides. Butter the parchment as well.
2. Make the crust: In a bowl, beat butter, confectioners’ sugar, and salt with an electric mixer until light and fluffy. Add flour and mix on low until just combined. Press dough into the bottom and ½ inch up the sides of the prepared pan. Prick all over with a fork.
3. Bake the crust: Bake crust for 15 to 20 minutes until lightly golden.
4. Make the filling: In a large bowl, whisk together egg yolks, sweetened condensed milk, and lemon juice until smooth.
5. Bake with filling: Pour lemon filling over hot crust and return pan to oven. Bake for 25 to 30 minutes, until filling is set. Let cool completely in the pan.
6. Chill and slice: Refrigerate for at least 2 hours or up to 3 days. Use parchment overhang to lift bars from the pan. Cut into 16 squares and dust with confectioners’ sugar.

Recipe Tips

• How long do lemon bars need to chill?
  Chill them for at least 2 hours to help the filling set fully.
• Can I use bottled lemon juice?
  Fresh lemon juice is strongly recommended for the best flavor.
• Why is my lemon filling runny?
  The bars likely didn’t bake long enough. Make sure the filling is fully set before removing from the oven.
• How to get clean slices:
  Wipe your knife clean between cuts and use a sharp blade for the best presentation.
• Can I double this recipe?
  Yes, use a 9×13-inch pan and adjust baking times slightly.

What To Serve With Lemon Bars

These tangy bars pair well with light and refreshing accompaniments:

• Fresh berries or fruit salad
• Whipped cream
• Mint tea or lemonade
• Vanilla ice cream

How To Store Lemon Bars

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Freeze in a single layer, then stack with parchment between bars. Store for up to 3 months.

Lemon Bars Nutrition Facts

• Calories: 180
• Fat: 9g
• Carbohydrates: 24g
• Sugar: 16g
• Protein: 3g
• Sodium: 85mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these lemon bars without sweetened condensed milk?
Not for this version—it’s essential for the creamy texture and sweetness.

Do I have to refrigerate lemon bars?
Yes, they need chilling to fully set and maintain freshness.

Can I use whole eggs instead of yolks?
For best results, stick with yolks as the recipe is designed for a smooth, rich filling.

Why did my crust puff up?
Make sure to prick the dough thoroughly with a fork to prevent bubbling.

Try More Recipes:

• Martha Stewart Pumpkin Pie Recipe
• Martha Stewart Banana Pudding Recipe
• Martha Stewart Apple Pie Recipe