15/05/2026
Lemon Bars
Crust:
1 cup all-purpose flour 130g (if too sticky you can add 2 tbsp)
½c or 120 grams salted butter
¼ cup powdered sugar 35g
¼ teaspoon baking powder
1 piece egg yolk
Filling:
2 pieces egg yolks
1 whole egg
¾ cup sugar
¼ cup calamansi juice
¼ cup cream
Lemon zest
½ teaspoon baking powder
2 tablespoons condensed milk
Crust 180C 15-17 mins
Lemon bar 180C 22-27 mins
Directiins
For the Shortbread Crust
Preheat the oven to 180°C and line an 8-inch square pan.
In a bowl, sift together the flour, powdered sugar, and baking powder. Add the butter and egg yolk. Using clean hands, mix everything together until combined. If the dough is too sticky, you can add 2 tablespoons of flour.
Place the dough in the prepared pan and flatten it, spreading it evenly and slightly up the sides. Bake for 15–17 minutes. Let it cool completely on a cooling rack.
For the Filling
In a bowl, combine the sugar and lemon zest. Using a rubber spatula, rub the zest into the sugar to distribute it evenly. Then add the eggs, cream, kalamansi juice, condensed milk, and baking powder. Using a wire whisk, whisk until smooth.
Pour the filling onto the crust, making sure the crust has cooled completely.
Bake the lemon bars in a preheated 180°C oven for 25–30 minutes. Let them cool completely on a cooling rack, then chill in the refrigerator until fully set. Slice into squares. You can dust the top with powdered sugar before serving.
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