1. Position a rack in the middle of the oven and preheat the oven to
350 degrees F. Grease a 9-by-13-by-2-inch baking pan and line
with parchment, allowing the ends of the paper to hang over two
opposite edges of the pan.
2. To make the crust- In a medium bowl, combine the graham
cracker crumbs, butter, and sugar and blend with a fork until the
crumbs are evenly moistened. Press the graham cracker mixture
firmly and evenly into the bottom of the prepared pan. Use a piece
of parchment to press on the crust with the palm of your hands to
make sure it is completely level.
Bake the crust for about 8 minutes, until lightly golden. Let cool
completely before adding the filling. Turn the oven temperature
down to 325 degrees F.
3. To make the filling- In a large bowl, whisk together the heavy
cream, lemon zest, lemon juice, sweetened condensed milk, and
egg yolks. Pour the filling over the cooled crust.
4. Place the baking pan inside a larger baking pan and pour enough
hot water into the larger pan to come halfway up the sides of the
smaller pan. Bake for 20 to 25 minutes, until the filling is puffed at
the edges and no longer jiggles in the center when the pan is
tapped. Remove the pan from the water bath and set it on a rack to
cool for 1 hour, then refrigerate until cold.
Cut the bars into squares and serve chilled, with the whipped
cream. The bars will keep in an airtight container in the refrigerator
for up to 3 days.
Originally Submitted
1/2/2017
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