Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sweetened condensed milk
- ¼ cup lemon curd (optional for extra lemon flavor)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract, lemon juice, and lemon zest until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients into the wet mixture, mixing just until combined.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean. Cool slightly.
- Spread sweetened condensed milk evenly over the cooled crust. Dollop lemon curd on top and swirl into the milk for extra lemon flavor.
- Refrigerate for at least 2 hours to set. Before serving, dust with powdered sugar and slice into squares. Serve chilled.
Notes
- Ensure to use fresh lemon juice for the best flavor.
- Do not overmix the batter to maintain a fudgy texture.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap tightly and freeze up to a month.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12th)
- Calories: 290 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg