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Lemon bars with condensed milk on a plate with a fork.

Lemon Bars with Condensed Milk

Amanda
Lemon bars with condensed milk are exceptionally creamy and bursting with flavor, thanks to the addition of sweetened condensed milk and cream cheese. They bake to perfection, maintaining a firm texture without being overly runny!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • Handheld or stand mixer
  • Mixing bowls
  • 8X8 inch square baking pan
  • Parchment Paper
  • Rubber Spatula
  • Measuring cups and spoons

Ingredients
 

Graham Cracker Crust

  • 1 ½ cups (145 grams) graham cracker crumbs Crush up whole graham crackers
  • 3 tablespoons granulated sugar
  • 7 tablespoons (100 grams) salted butter melted and salted or add a pinch of salt
  • ½ teaspoon cinnamon

Lemon Filling

  • 14 oz (397 grams) sweetened condensed milk 1 can
  • 4 oz (115 grams) cream cheese room temperature (soft to the touch), full fat, brick style
  • 3 egg yolks room temperature
  • ¾ cup (180 grams) fresh lemon juice from fresh lemons, strain to get rid of seeds and pulp

Instructions
 

Graham Cracker Crust

  • Line an 8X8 pan with parchment paper. Preheat the oven to 350°F.
  • Crush whole graham crackers until you have 1 ½ cups of crumbs. You can use a food processor, a blender, or place the crackers in a ziplock bag and crush them with a rolling pin.
  • In a medium bowl, combine the graham cracker crumbs and the sugar and cinnamon. If your butter is unsalted, add ¼ teaspoon of salt to the mixture.
  • Pour the butter over the crumb mixture. Mix everything together until the crumbs are evenly coated and resemble wet sand.
  • Press evenly in the baking pan. Use a measuring cup to pack it in. Bake for 8 minutes. Set aside until the filling is ready.

Lemon Filling

  • In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
  • Add the egg yolks, mix until combined, add the lemon juice mix until combined and homogeneous.
  • Pour the lemon filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
  • Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 15-16 minutes or until the filling is set around the edges (slightly puffed) and a little wobbly in the center. It will look underdone but will continue baking on the counter.
  • After they have cooled down, place on a rack and place in the refrigerator until thoroughly cold, about 4 hours. Enjoy when cold.

Notes

Storage
Refrigerator
Place in an airtight container for up to 4 days. The graham cracker crust will get soggy the longer they stay in the refrigerator.
Freezer
Place in an airtight container, making sure to place parchment paper in between to prevent them from sticking together. Freeze up to 2 months, place in the refrigerator overnight to thaw before eating.
Don't Over bake: Keep a close eye on the bars while they bake. Over baking can cause the filling to become curdled and lose its creamy texture. The bars are done when the edges are set, but the center still has a slight jiggle. They will continue to set as they cool.
Beat the Sweetened Condensed Milk and Cream Cheese First: Start by beating the sweetened condensed milk and full-fat cream cheese together until the mixture is smooth and creamy. This ensures there are no lumps and creates a smooth base before adding the other ingredients like lemon juice and egg yolks.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.