Ube Lemon Bars Delight (Printable)

Tangy citrus and nutty purple yam combine in these vibrant, visually stunning dessert bars.

# Ingredient List:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and diced

→ Ube Layer

05 - 1/2 cup ube halaya (purple yam jam)
06 - 1/4 cup sweetened condensed milk
07 - 2 tablespoons heavy cream

→ Lemon Layer

08 - 3 large eggs
09 - 1 cup granulated sugar
10 - 2 tablespoons all-purpose flour
11 - 1/2 cup freshly squeezed lemon juice
12 - 1 tablespoon lemon zest
13 - Pinch of salt
14 - Optional: purple food coloring

→ Topping

15 - Powdered sugar, for dusting

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, granulated sugar, and salt. Cut in cold butter using a pastry blender or fork until resembling coarse crumbs.
03 - Press crust mixture evenly into the pan bottom and bake 18 to 20 minutes until lightly golden. Cool slightly.
04 - Mix ube halaya, sweetened condensed milk, and heavy cream until smooth. Spread evenly over cooled crust.
05 - Whisk eggs, granulated sugar, flour, lemon juice, lemon zest, and salt until combined. Add food coloring if desired.
06 - Pour lemon mixture carefully over ube layer and smooth the surface gently.
07 - Bake for 20 to 22 minutes until the center is set and firm. Remove and cool completely on a wire rack.
08 - Refrigerate bars for at least 2 hours. Lift from pan using parchment overhang, cut into 16 squares, and dust with powdered sugar.

# Expert Advice:

01 -
  • The vibrant colors and layers will wow anyone who takes a bite and leave them guessing about your secret ingredient.
  • It’s a playful mashup of familiar lemon bars with a Filipino twist that brings something new and fun to the table.
02 -
  • I learned to refrigerate the bars before slicing; otherwise, they’re way too gooey and impossible to cut neatly.
  • Swapping in homemade ube halaya gives a richer, nuttier flavor, but store-bought does the trick on a busy day.
03 -
  • Don’t overbake—pull the bars when there’s still a slight wobble in the center for a creamy finish.
  • Be generous with the parchment overhang; it’s the best insurance for lifting perfect bars in one go.
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