Lemon Cream Pie Bars #Christmas #Cookies

Isn’t any time of yr a extraordinary time for a vibrant and fresh lemon dessert? one of the fantastic things approximately lemons is that the general public of the 12 months I’m able to find correct ones at the grocery keep. they're an extended lasting fruit so that they aren’t like berries in which you have to use them within some days or they go terrible (you know, those tart, mushy, dead berries you are so unhappy to see when you open your refrigerator and realized you forgot to apply them). Lemons are a whole lot extra forgiving. I save in them in my refrigerator for a few weeks and they nevertheless flavor sparkling. And what is one of the first matters you think to make when existence arms you lemons? Lemon cream pie of route. This time round it’s in a extra contemporary bar form that everyone is going to discover tough to face up to. overlook a round pie, bars are the new “it” aspect.

INGREDIENTS

• 1 1/2 cups finely crushed graham cracker crumbs (from 11 1/2 full sheets)
• 7 Tbsp butter , melted (I used salted)
• 2 1/2 Tbsp granulated sugar
• 1 1/2 cups sweetened condensed milk
• 1/4 cup + 2 Tbsp heavy cream
• 5 large egg yolks
• 1 pinch salt
• 1 tsp lemon zest
• 2/3 cup fresh lemon juice
• Whipped Topping
• 1 cup heavy cream
• 2 - 3 Tbsp granulated sugar , to taste

INTRUCTIONS

1. Preheat oven to 350 tiers. Butter an 8 by means of 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs, melted butter and granulated sugar until mixture is calmly moistened. Press combination into a good layer in prepared baking dish. Bake 11 minutes in preheated oven. eliminate from oven and funky absolutely (approximately half-hour).
2. (once crust has cooled) To a massive blending bowl upload, sweetened condensed milk, 1/4 cup + 2 Tbsp heavy cream, egg yolks, salt, lemon zest and lemon juice and whisk mixture until nicely combined. Pour into cooled crust and bake (still in preheated 350 diploma oven), 28 - half-hour, or until edges appear set and middle still slightly jiggles. Cool at room temperature 1 hour, then cowl with plastic wrap and kick back 3 - 4 hours, until set. reduce into bars and top with whipped cream simply before serving. store in an hermetic field in fridge.
3. For the topping:
4. In a blending bowl, using an electric hand mixer (or the use of stand mixer), whip heavy cream on excessive speed till soft peaks form. upload sugar and continue to whip until stiff peaks shape. keep in refrigerator, use inside numerous hours of making ready.

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