I put these on the kitchen table and they are gone before I can even snag one!

1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (from one lemon)
Powdered sugar for dusting (optional)

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easier removal.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter and sugar mixture, mixing until crumbly.

Set aside 1 cup of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared baking dish to form the crust.

In another bowl, beat the eggs until thick and lemon-colored. Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Mix well until fully combined.

Pour the lemon filling over the prepared crust, spreading it out evenly.

Sprinkle the reserved crumb mixture over the lemon filling.

Bake in the preheated oven for 25-30 minutes or until the top is lightly golden brown and the lemon filling is set.