No-Bake Lemon Bars (Print Version)
Chilled lemon squares with flaky buttery base and creamy, zesty filling for a refreshing dessert experience.
# Ingredients:
Crust
01 -
1 1/2 cups shortbread cookie crumbs
02 -
1/4 cup unsalted butter, melted
03 -
2 tablespoons white granulated sugar
04 -
1/4 teaspoon salt
Filling
05 -
1 (14-ounce) can sweetened condensed milk
06 -
2 tablespoons lemon zest, plus extra for garnish
07 -
1/2 cup fresh lemon juice
08 -
1 1/2 cups heavy whipping cream
09 -
1/4 teaspoon salt
# Instructions:
01 -
Line an 8x8-inch baking pan with parchment paper, allowing a 5 cm overhang on two opposite sides. Set aside.
02 -
Combine shortbread crumbs, melted butter, sugar, and 1/4 teaspoon salt in a mixing bowl until the mixture is evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust layer.
03 -
In a large bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, and remaining 1/4 teaspoon salt until smooth.
04 -
In a separate bowl, beat the heavy cream until stiff peaks form.
05 -
Gently fold the whipped cream into the lemon mixture until fully incorporated and smooth.
06 -
Spread the lemon filling evenly over the crust. Cover the pan and refrigerate for at least 4 hours until firm.
07 -
Lift the chilled bars from the pan using the parchment paper overhang. Cut into 16 equal bars and garnish each with additional lemon zest as desired.
# Notes:
01 -
Use freshly grated lemon zest for maximum flavor intensity.
02 -
Ensure heavy cream is well chilled before whipping to achieve proper volume.