Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 4 Tablespoons salted butter, melted
For the filling:
- 6 large egg yolks
- 3 teaspoons freshly grated lemon zest
- 1 1/3 cups freshly squeezed lemon juice (about 5- 6 big lemons)
- 2 cans sweetened condensed milk
For the topping:
- 1/2 cup cold heavy cream
- 1/4 cup powdered sugar
Directions
For the crust:
- Preheat oven to 350f degrees. In a food processor, pulse together the graham crackers and butter until thoroughly combined (it should be the texture of wet sand.)
- Press the crumb mixture into the bottom of a 11″x 7″ baking pan. Note: If you don’t have an 11″x 7″ baking pan, you can use a 9″x 9″ square baking dish, the bars will just be a little thicker.
- Bake the crust for about 10 minutes, until golden brown. Let cool and leave oven on.
For the filling:
- Mix egg yolks and lemon zest with an electric mixer until VERY thick, about 5 minutes.
- Slowly add sweetened condensed milk in a slow, steady stream, mixing constantly.
- Add fresh lemon juice and mix until combined. Spread filling evenly over crust and bake at 350f degrees until filling is just set (about 12- 15 minutes.)
- Let cool completely – then cover and refrigerate for a minimum of 4 hours.
For the topping:
- Beat the cold heavy cream with powdered sugar until fluffy.
- Spread topping evenly over the lemon bars. Decorate with lemon zest, slices of lemon etc. Keep bars refrigerated.
