Lemon Cream Pie Bars

Isn’t any time of year an excellent} time for a spirited and refreshing lemon dessert? one amongst the good things regarding lemons is that the bulk of the year I’m able to realize good ones at the food market.

They are a extended lasting fruit so that they aren’t like berries wherever you have got to use them inside a couple of days or they are going unhealthy (you recognize, those tart, mushy, lifeless berries you’re therefore unhappy to examine after you open your icebox and accomplished you forgot to use them).

Lemons ar way more forgiving. I store in them in my icebox for a couple of weeks and that they still style contemporary. And what’s one amongst the primary belongings you suppose to form once life hands you lemons?

Lemon cream pie in fact. now around it’s in an exceedingly additional trendy bar type that everybody goes to search out exhausting to resist. Forget a spherical pie, bars ar the new “it” factor.

Print Recipe
Lemon Cream Pie Bars
The perfect bright and zesty treat to serve any day of the year! These bars are perfectly creamy and completely irresistible.
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 4 hours 10 minutes
Servings
Ingredients
Whipped Topping
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 4 hours 10 minutes
Servings
Ingredients
Whipped Topping
Instructions
  1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs, melted butter and granulated sugar until mixture is evenly moistened. Press mixture into an even layer in prepared baking dish. Bake 11 minutes in pre
  2. (Once crust has cooled) To a large mixing bowl add, sweetened condensed milk, 1/4 cup + 2 Tbsp heavy cream, egg yolks, salt, lemon zest and lemon juice and whisk mixture until well blended. Pour into cooled crust and bake (still in preheated 350 degree oven), 28 - 30 minutes, or until edges appear set and middle still slightly jiggles. Cool at room temperature 1 hour, then cover with plastic wrap and chill 3 - 4 hours, until set. Cut into bars and top with whipped cream just before serving. Store in an airtight container in refrigerator.
  3. For the topping:
  4. In a mixing bowl, using an electric hand mixer (or using stand mixer), whip heavy cream on high speed until soft peaks form. Add sugar and continue to whip until stiff peaks form. Store in refrigerator, use within several hours of preparing.

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