How To Make Lemon Cream Pie Bars
When life gives you lemons, make these lemon cream pie bars. All the flavors of a classic pie in bite-sized bars. Add some whipped topping for good measure.
Serves:
Ingredients
- 1½cupsfinely crushed graham cracker crumbsfrom 11½ full sheets
- 7tbspbuttermelted, salted
- 2½tbspgranulated sugar
- 1½cupssweetened condensed milk
- ¼cupheavy cream+ 2 tbsp
- 5largeegg yolks
- 1pinchsalt
- 1tsplemon zest
- ⅔cuplemon juicefresh
For Whipped Topping:
- 1cupheavy cream
- 3tbspgranulated sugarto taste
Instructions
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Preheat oven to 350 degrees F.
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Butter an 8-inch by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened.
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Press mixture into an even layer in a prepared baking dish.
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Bake for 11 minutes in a preheated oven. Remove from oven and cool for about 30 minutes.
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To a large mixing bowl, add sweetened condensed milk, ¼ cup + 2 heavy cream, egg yolks, salt, lemon zest, and lemon juice. Whisk mixture until well blended.
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Pour into cooled crust and bake in the preheated 350 degrees F oven for about 28 to 30 minutes, or until edges appear set and the middle is still slightly jiggling.
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Cool at room temperature for 1 hour, then cover with plastic wrap and chill for 3 to 4 hours, until set.
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Cut into bars and top with whipped cream just before serving.
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Store in an airtight container in the refrigerator.
Topping:
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In a mixing bowl, using an electric hand mixer (or stand mixer), whip heavy cream on high speed until soft peaks form.
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Add sugar and continue to whip until stiff peaks form.
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Store in refrigerator or use within several hours of preparing.
Nutrition
- Calories: 348.90kcal
- Fat: 22.85g
- Saturated Fat: 13.11g
- Trans Fat: 0.34g
- Monounsaturated Fat: 6.58g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 32.43g
- Fiber: 0.21g
- Sugar: 28.14g
- Protein: 5.21g
- Cholesterol: 141.63mg
- Sodium: 121.98mg
- Calcium: 144.77mg
- Potassium: 192.23mg
- Iron: 0.55mg
- Vitamin A: 213.85µg
- Vitamin C: 6.60mg
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