If you’re looking for a dessert that combines tangy citrus freshness with a smooth and creamy texture, the Creamy Lemon Bar Slab is the ultimate treat. Unlike the traditional lemon bars, this slab version is larger, richer, and perfect for feeding a crowd at parties, family gatherings, or simply when you want to indulge in something truly refreshing. With its buttery shortbread crust and luxuriously creamy lemon topping, each bite delivers a balance of tartness and sweetness that lingers delightfully on the palate. This recipe elevates the classic lemon bar into an irresistible dessert slab that’s easy to cut, serve, and enjoy with a cup of tea or coffee. It’s not just a dessert—it’s a sunny slice of happiness.
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
For the Creamy Lemon Filling:
- 6 large egg yolks
- 2 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 3/4 cup freshly squeezed lemon juice (from about 4–5 lemons)
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment. - Make the Shortbread Crust
In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan to form a flat crust. Bake for 18–20 minutes or until the edges are lightly golden. Remove from the oven and let it cool slightly. - Prepare the Creamy Lemon Filling
In a large mixing bowl, whisk together egg yolks and whole eggs until smooth. Add the sweetened condensed milk, granulated sugar, lemon juice, lemon zest, flour, and salt. Whisk until the mixture is well-blended and creamy with no lumps remaining. - Assemble and Bake
Pour the lemon filling over the warm crust, spreading it evenly to the edges. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 22–25 minutes or until the center is just set and no longer jiggles when shaken. The top may look glossy—that’s perfectly normal. - Cool and Chill
Remove the slab from the oven and let it cool at room temperature for 30 minutes. Then refrigerate it for at least 2 hours or until fully chilled and set. This chilling process helps firm up the creamy filling for clean cuts. - Serve and Enjoy
Use the parchment paper overhang to lift the slab out of the pan. Place it on a cutting board and slice into squares or rectangles. Dust with powdered sugar before serving, if desired. These lemon bars are best served cold and stored in the refrigerator.