Condensed Milk Lemon Slices

I love lemon as you can see here in these lemon raspberry muffins, lemon poppy seed shortbread cookies, and lemon buttermilk cake. If I had to choose between lemon and chocolate there would be no question. Lemon always wins.

Basically an easier version of classic lemon bars, these condensed milk lemon slices come together in minutes, which is one of the reasons I love them. A creamy, tart lemon filling offsets a buttery, sweet graham cracker crust.

These lemony treats are best eaten the day they’re made as the filling may weep the second day. That being said, they do freeze well. You just have to be careful not to squish the soft lemon top.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes & Tips
• Substitutions
• Printable Recipe Card

Ingredients

Step-By-Step Instructions

Preheat the oven and line a square baking dish with parchment paper. Leave some paper hanging over the sides of the pan to use as handles to lift the baked slices out.

In a medium-sized bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until well combined.

Dump the mixture into the prepared square pan and press the crumbs into an even layer with your fingertips.

Place the graham crust in the preheated oven and bake. Remove the crust from the oven, set it aside on a wire cooling rack, and reduce the oven temperature.

In a larger bowl, whisk the condensed milk, lemon juice, egg yolks, and lemon zest together until smooth.

Pour the lemon filling into the pan on top of the pre-baked graham crust.

Place the pan back in the oven and bake the lemon slices until the filling is slightly jiggly but not wet. Transfer the pan to a wire rack to cool completely before slicing.

When the lemon slices have cooled completely, use the parchment paper handles on the sides of the pan to gently wiggle and coax them from the bottom of the pan. It may take a few tries for the graham crust to release.

Once released, use the parchment paper handles to gently lift the lemon slices to a cutting board. Using a long sharp knife, carefully cut the whole thing into four large squares, then cut each square into three individual condensed milk lemon slices for a total of 12 slices.

Notes & Tips

• Because the lemon filling is so creamy, and the graham crumb bottoms are delicate, we prefer eating condensed milk lemon slices with forks rather than as a handheld sweet.
• You must be careful when cutting the slices since the graham crumb bottom is fairly crisp. Using too much force puts your hands at risk of slipping and squishing the creamy lemon filling if the knife cuts through the bottom suddenly.
• Condensed milk lemon slices are best eaten the day they’re made. They can be stored in an airtight container in the fridge for two days, however, they may begin to weep. A good alternative is to gently place them in an airtight container in the freezer for up to one week. Simply remove however many you need from the freezer, and let them thaw at room temperature for 30 minutes before serving.

Substitutions

• Chocolate crumbs are a great substitute for graham cracker crumbs if you like. That being said, any cookie crumb bottom you think would be good with lemon is fine. Just substitute the crumbs at a 1:1 ratio.
• You can substitute any citrus for lemon. Grapefruit, lime, and orange are all delicious! I made them with pink grapefruit and added a drop or two of red food coloring to the filling to give it a light pink hue.
• I once made condensed milk lemon slices with the pulp of one passionfruit added to the lemon filling and it was incredibly delicious.

More Lemon And Citrus Recipes

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Printable Recipe Card