Lemon Custard Bars

 

Ingredients

Crust

• 1 cup (125 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 1/2 cup (115 g) melted butter
• Pinch of salt

Filling

• 2 cups milk (whole milk works best)
• 1 cup sugar
• 1/2 cup all-purpose flour
• 4 eggs
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup melted butter
• 1 tsp vanilla extract

Topping

• Powdered sugar

Instructions

1. Make the crust

1. Preheat oven to 350°F / 175°C.
2. Mix flour, sugar, salt, and melted butter until crumbly.
3. Press into a greased or parchment-lined 8×8-inch pan.
4. Bake for 15 minutes until lightly golden.

2. Prepare the filling

1. Whisk eggs and sugar until smooth.
2. Add flour and mix well.
3. Stir in milk, lemon juice, lemon zest, melted butter, and vanilla.
4. Pour over the warm crust.

3. Bake

• Bake for 30–35 minutes.
• The center should be mostly set but still slightly jiggly.

4. Chill

• Let cool completely.
• Refrigerate for at least 2 hours for the creamy texture.

5. Serve

• Cut into squares and dust generously with powdered sugar.

Tips

• For extra tangy bars, add more lemon zest.
• Chill overnight for cleaner slices.
• Use fresh lemon juice for the best flavor.

For a richer texture closer to the image, you can also replace 1 cup of the milk with sweetened condensed milk.