Summer is almost over which makes me sad. I love the warm weather. I am one of those people who would much rather it be 100 degrees than 20. I hate being cold because once I am, I never seem to be able to warm up.
So before summer sadly comes to an end, I had to sneak in this delicious lemon dessert. I love anything lemon . . . ice cream, cookies, cakes, bars, etc. I think lemon desserts are so refreshing in the dead heat of summer. These lemon pie bars now rank right up there in my top favorite lemon desserts. These are smooth, creamy, light, refreshing, not too tart, not too sweet and you can totally taste the sweetened condensed milk in them. It’s a lot like a lemon cheesecake only lighter and not so heavy and filling—absolutely divine!
My husband took one bite and said “these are good,” took another bite and said “these are really, really, good,” took a third bite and said “oh, this was a good decision to make these.” I think he probably would have stood in the kitchen and possibly eaten the entire pan if there hadn’t been a Utes football game on TV.
These would make a perfect dessert to serve at a baby or bridal shower, your next family get together, or you could make them just because I said you really need to try them.
Have a great weekend!
- 3 cups graham cracker crumbs (about 24 crackers)
- 12 Tbsp. (1 1/2 sticks) butter, melted
- 2 Tbsp. sugar
- 1 cup heavy cream
- 2 tsp. lemon zest
- 1 cup fresh lemon juice
- 2 cans (14-oz ) sweetened condensed milk
- 6 large egg yolks
- Fresh , sweetened whipped cream
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper, allowing the ends to hang over two opposite edges of the pan.
To make the crust: In a medium bowl combine the graham cracker crumbs, melted butter and sugar, mix well. Press into the bottom of the prepared pan. Use a piece of parchment paper to press on the crust with the palm of your hands to make sure it's level. Bake for 8 minutes. Let cool completely before adding the filling. Turn oven temperature down to 325.
To make the filling: In a large bowl, whisk together the whipping cream, lemon zest, lemon juice and sweetened condensed milk. Pour filling over cooled crust.
Place the baking pan inside a large baking pan and pour enough water into the larger pan to come halfway up the sides of the smaller pan. Bake for 20 to 25 minutes, until the filling no longer jiggles in the center. Carefully remove the pan from the water bath and set it on a rack to cool for one hour then refrigerate.
Cut the bars into squares and serve chilled with a dollop of whipped cream. Keep bars stored in an airtight container for up to three days.
Recipe Source: The Back in the Day Bakery Cookbook