Creamy Lemon Bar Slab is the ultimate crowd-pleasing dessert that combines the tangy brightness of fresh lemons with a silky smooth cream filling, all set atop a buttery shortbread crust. Unlike traditional lemon bars, this slab version is made to serve a group, making it ideal for parties, potlucks, holidays, or any time you need a show-stopping dessert that’s easy to slice and share.
The balance between sweet and tart, soft and firm, is what makes this dessert so irresistible. Each bite delivers a refreshing zing followed by a rich and velvety finish. This creamy lemon bar slab is not just delicious—it’s visually stunning, simple to prepare, and guaranteed to impress your guests. Whether served chilled or at room temperature, this classic treat with a twist will earn a permanent place in your baking repertoire.
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
For the Creamy Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Optional: a few drops of yellow food coloring for a brighter look
For Garnish:
- Powdered sugar for dusting
- Lemon zest or thin lemon slices (optional)
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift out the slab later. Lightly grease the paper to prevent sticking.
2. Make the Shortbread Crust
In a large mixing bowl, combine flour, powdered sugar, and salt. Add in the cold, cubed butter. Use a pastry cutter, fork, or your fingers to blend until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan, making sure it’s packed tightly and level.
3. Bake the Crust
Place the pan in the oven and bake the crust for 18-20 minutes or until lightly golden and firm to the touch. Remove from the oven and allow it to cool slightly while you prepare the filling.
4. Prepare the Creamy Lemon Filling
In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well blended. Stir in the fresh lemon juice, lemon zest, and vanilla extract. If desired, add a couple of drops of food coloring to enhance the yellow tone. Whisk until the filling is smooth and silky.
5. Pour and Bake
Pour the lemon filling over the slightly cooled crust and spread it evenly using a spatula. Return the pan to the oven and bake for another 15-18 minutes, or until the center is set and doesn’t jiggle when moved. Do not overbake.
6. Cool and Chill
Allow the lemon bar slab to cool at room temperature for about 30 minutes. Then transfer it to the refrigerator to chill for at least 2 hours, or until fully set. This step ensures the bars slice cleanly and hold their shape.
7. Slice and Serve
Once chilled, use the parchment overhang to lift the slab out of the pan. Place it on a cutting board and use a sharp knife to slice into neat squares or rectangles. Clean the knife between cuts for perfect edges.
8. Garnish and Enjoy
Dust the tops with powdered sugar and, if desired, add a sprinkle of lemon zest or a thin lemon slice on each square for an elegant finish. Serve chilled for a refreshing bite or at room temperature for a softer texture.