I’m so excited to introduce you about my new obsessions! These are unquestionably the Best Creamy Lemon Bars. The lemon trees around here are loaded with ripe fruit that is just waiting to be picked. In January, there’s something so refreshing about a lemon dessert. It’s as if those delicious little fruits are bottled up sunshine.
I’m so excited to introduce you about my new obsessions! These are unquestionably the Best Creamy Lemon Bars.
The lemon trees around here are loaded with ripe fruit that is just waiting to be picked. In January, there’s something so refreshing about a lemon dessert. Those luscious tiny fellows seem to contain bottled up sunshine!
I have a few lemon favorites that I return to year after year, but I also like to try new things. I decided to bake my own Magnolia Lemon Pie after hearing so many amazing things about it. For some reason, bars always seem easier to me than spherical pies. They’re simple to cut and serve, and you won’t have to worry about the crust collapsing.
These Creamy Lemon Bars taste like a lemon variation of key lime pie. They freeze well and have a texture similar to lemon mousse or custard. It’s lighter and more refreshing than cheesecake! I like to add sour cream to the classic recipe since it balances out the sweetness of the sweetened condensed milk.
4 tablespoons (1/2 stick) butter for the crust melted and cooled unsalted butter, plus more for the pan
1 1/2 cup (about 24 squares) crumbs from graham crackers
1/4 cup sugar to make the filling
2 big yolks of eggs
1 can (14 oz.) condensed milk with added sugar
1/2 cup freshly squeezed lemon juice (I used 3 lemons)
Directions:
Preheat the oven to 350°F. Melt the butter in an 8-inch square baking dish. Line the bottom of the baking dish with parchment paper, leaving a 2-inch overhang on two sides.
Finely crush the graham-cracker squares in a food processor. Then add the sugar and butter and stir well. Press mixture into prepared pan’s bottom and 1 inch up the edges. Bake for 8 to 12 minutes, or until lightly browned. Allow the crust to cool for 30 minutes.
To prepare the filling: In a large mixing bowl, combine egg yolks and condensed milk. Whisk in the lemon juice until smooth. Filling should be carefully spread to the edges of the cooled crust.
Bake for 15 minutes, or until set. Cool in the pan on a rack for at least 1 hour before serving. Lift out of pan using the parchment paper overhang and move to a cutting board. Cut into 16 squares using a serrated knife, cleaning the knife with a moist dish towel between each cut.
