So happy to introduce you all to these new obsessions of mine! These truly are the Best Creamy Lemon Bars.
The lemon trees around here are heavy with ripe fruit waiting to be picked. There’s something so refreshing about a lemon dessert in January. It feels like there’s bottled up sunshine in those juicy little guys!
I have a few lemon favorites that I always come back to year after year, but I also like to try something new. After hearing so many good things about the Magnolia Lemon Pie, I decided to make my own version. For some reason, bars always feel easier than a round pie to me. They are easy to cut and serve, and you don’t have to worry about that crust caving in.
These Creamy Lemon Bars are very much like the lemon version of a key lime pie. They freeze very well, and the texture is something between a lemon mousse or custard. It’s lighter than cheesecake, and very refreshing! I like adding some sour cream to the traditional recipe because I think it helps round out the sweetness of the sweetened condensed milk.
I hope this recipe brings some sunshine to you, especially if your January is feeling a little too cold and dreary. Stay cozy, friends!
Let’s get to the recipe.
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
How to make it :
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk.
Add lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes.
Cool in pan on rack.
Chill at least 1 hour before serving.
Serve with whipped cream