Ingredients
Scale
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
for the Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest (from about 1–2 lemons)
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
For Garnish (Optional):
- Lemon slices or twists
- Fresh mint leaves
- Extra lemon zest
Instructions
Preparation:
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared baking dish using a flat-bottomed glass or measuring cup to ensure it’s compact.
- Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely on a wire rack.
Step 2: Make the Lemon Filling
- In a large bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth. The mixture will thicken slightly as the lemon juice reacts with the milk.
- In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
- Add the powdered sugar to the whipped cream and continue beating until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture using a spatula until fully incorporated. Be careful not to over-mix, as you want to keep the mixture light and airy.
Step 3: Assemble the Bars
- Pour the lemon filling over the cooled crust, spreading it out evenly with a spatula.
- Smooth the top of the filling with a spatula or the back of a spoon to ensure an even surface.
- Cover the baking dish tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours or until fully set. For best results, freeze overnight.
Step 4: Cut and Serve
- Once the dessert is frozen and firm, remove it from the freezer and let it sit at room temperature for about 5 minutes to make cutting easier.
- Using a sharp knife, cut the bars into squares or rectangles. Wipe the knife between cuts for clean edges.
- Garnish each bar with a slice of lemon, a sprig of mint, or a sprinkle of lemon zest, if desired.
Step 5: Store the Bars
- If you have leftovers or want to prepare the bars in advance, store them in an airtight container in the freezer for up to 2 weeks.
- Separate layers of bars with parchment paper to prevent them from sticking together.
Notes
- Ensure Proper Freezing: For the best texture, allow the bars to freeze completely. This will help them hold their shape when cut.
- Use Fresh Lemons: Freshly squeezed lemon juice gives the best flavor and makes a significant difference compared to bottled lemon juice.
- Whipped Cream Tips: Make sure the heavy whipping cream is cold before whipping, as it will form peaks more easily. Don’t overbeat, or the cream can become grainy.
- Prep Time: 20 min
- Cook Time: 10 min
Nutrition
- Calories: 280
- Sodium: 150mg
- Protein: 4g