Lemon bars are one of those treats that always disappear fast. They have a buttery base and a bright, tangy top that just works.
The best part is that these are completely eggless. Most lemon bars rely on eggs for the filling, so this version is great for anyone who avoids them or simply ran out.
Instead of eggs, I use sweetened condensed milk and a little cornstarch to get that thick, creamy layer. A pinch of turmeric gives it that classic sunny yellow color.
The crust comes together with just a few basic pantry items, and you press it right into the pan with your fingers.
Once they chill in the fridge and set fully, you dust them with powdered sugar and slice them up. Simple, fresh, and really satisfying.
Why You’ll Love It
Bright Lemon Flavor – Fresh lemon juice and zest create a lively citrus flavor that keeps every bite refreshing.
Perfectly Creamy Filling – Condensed milk and heavy cream give the lemon layer a smooth, rich, melt-in-your-mouth texture.
Buttery Shortbread Crust – The tender, lightly golden crust adds a delicious buttery contrast to the creamy lemon topping.
Balanced Sweetness – Sweet condensed milk pairs beautifully with fresh lemon juice for a dessert that tastes bright, not overly sweet.
Ingredient List
For the Crust
- 1 cup All Purpose Flour
- 1/4 cup Powdered Sugar
- 1/4 tsp Salt
- 1/2 cup Cold Cubed Butter
For the Filling
- 1 can (14 oz) Sweetened Condensed Milk
- 1/4 cup Heavy Cream
- 3 tbsp Cornstarch
- 1 tbsp Lemon Zest
- 1 pinch Ground Turmeric (for color)
- 1/2 cup Fresh Lemon Juice
- 2 tbsp Powdered Sugar (for dusting)
Directions
Step 1
Preheat the oven to 350 F. Line an 8×8 inch pan with parchment, leaving an overhang on two sides.
Step 2
Mix the flour, powdered sugar and salt, then work in the cold butter with your fingertips until crumbly. Press evenly into the pan.
Step 3
Bake the crust for 18 to 20 minutes, until lightly golden.
Step 4
Whisk the condensed milk, heavy cream, cornstarch, lemon zest and turmeric until smooth, then whisk in the lemon juice until slightly thickened.
Step 5
Pour the filling over the warm crust and bake for 16 to 18 minutes, until the edges are set and the center barely jiggles.
Step 6
Cool at room temperature for 1 hour.
Step 7
Refrigerate for at least 3 hours, until fully firm.
Step 8
Lift out using the parchment, dust with powdered sugar and cut into squares, wiping the cutter clean between cuts.
Tips
Keep The Butter Cold
Use butter straight from the refrigerator and cut it into small cubes before adding it to the flour mixture. Work it in with your fingertips until the mixture looks crumbly with a few small butter pieces still visible.
Those small pieces help create a tender crust. If the butter starts to soften, chill the crumb mixture for 10 minutes before pressing it into the pan.
Press The Crust Evenly
Press the crust mixture firmly into every corner of the parchment-lined pan, keeping the layer the same thickness from edge to edge. A flat-bottomed measuring cup makes it easier to create a smooth, even surface.
Pay extra attention to the corners because a thicker crust there may stay soft while the rest is lightly golden. Bake the crust until it has a pale golden color before adding the filling.
Mix The Filling In The Right Order
Whisk the condensed milk, cream, cornstarch, lemon zest and turmeric until the cornstarch is completely blended with no white lumps. Add the lemon juice only after this mixture is smooth.
Fresh lemon juice thickens the filling as soon as it is added, so pour it in gradually while whisking. This gives you a smooth filling that spreads evenly over the warm crust.
Try These Next
- Eggless Berry Pavlova
- Eggless Chewy Coconut Macaroons
- Eggless Classic NY Style Cheesecake
- Eggless French Vanilla Creme Brulee
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice gives these bars the brightest flavor, but bottled lemon juice can work if needed. Use the same 1/2 cup amount, and add the lemon zest if possible for a fresher taste.
Eggless Creamy Lemon Bars
Ingredients
Method
- Preheat the oven to 350 F. Line an 8x8 inch pan with parchment, leaving an overhang on two sides.
- Mix the flour, powdered sugar and salt, then work in the cold butter with your fingertips until crumbly. Press evenly into the pan.
- Bake the crust for 18 to 20 minutes, until lightly golden.
- Whisk the condensed milk, heavy cream, cornstarch, lemon zest and turmeric until smooth, then whisk in the lemon juice until slightly thickened.
- Pour the filling over the warm crust and bake for 16 to 18 minutes, until the edges are set and the center barely jiggles.
- Cool at room temperature for 1 hour.
- Refrigerate for at least 3 hours, until fully firm.
- Lift out using the parchment, dust with powdered sugar and cut into squares, wiping the cutter clean between cuts.