Lemon Sunshine Bars
There are just some treats that will always please a crowd. Lemon bars fit that bill. These are zingy, lemon-packed bars that bring the sunshine and will become a favorite if you’re looking for a golden standard without the fuss.
Prep time:
Cook time:
Serves: 20
Calories per serving: 53
Ingredients:
Cook time:
Serves: 20
Calories per serving: 53
1 sleeve plus 2 planks cinnamon graham crackers, crushed to sand
Zest of 2 lemon
5 tablespoons unsalted butter, melted
Kosher salt
1-14 ounces can sweetened condensed milk
5 large eggs yolks, whisked
1/2 cup fresh lemon juice
1/2 teaspoon lemon extract
Kosher salt
confectioners' sugar, for dusting
Directions:
For the crust: Preheat the oven to 350 degrees F.
In a medium bowl, use a fork to combine the crushed graham crackers, lemon zest, 3 tablespoons butter and a nice pinch of salt. Use the remaining 2 tablespoons butter to brush the bottom of an 8-inch square baking pan. Cut and place parchment paper on the bottom with the excess hanging over on two opposite sides to use as handles to remove the bars when done baking. Bake until golden and set, 10 to 15 minutes.
For the filling: In a large bowl using a hand mixer or a whisk, combine the sweetened condensed milk, yolks, lemon juice, lemon extract and a tiny pinch of salt. Pour onto the prepared graham crust and bake until set and slightly golden around the edges, 20 to 25 minutes. Cool on a rack for about an hour, then refrigerate to chill completely, about 5 hours. Remove and slice into 24 bars. Dust with confectioners’ sugar (I like a heavy dusting!) and serve.
Source: foodnetwork.com
In a medium bowl, use a fork to combine the crushed graham crackers, lemon zest, 3 tablespoons butter and a nice pinch of salt. Use the remaining 2 tablespoons butter to brush the bottom of an 8-inch square baking pan. Cut and place parchment paper on the bottom with the excess hanging over on two opposite sides to use as handles to remove the bars when done baking. Bake until golden and set, 10 to 15 minutes.
For the filling: In a large bowl using a hand mixer or a whisk, combine the sweetened condensed milk, yolks, lemon juice, lemon extract and a tiny pinch of salt. Pour onto the prepared graham crust and bake until set and slightly golden around the edges, 20 to 25 minutes. Cool on a rack for about an hour, then refrigerate to chill completely, about 5 hours. Remove and slice into 24 bars. Dust with confectioners’ sugar (I like a heavy dusting!) and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.