Lemon Icebox Bars
Tangy and creamy lemon icebox bars with a buttery cookie crumb crust, baked briefly and chilled until set
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INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- pinch of salt.
Lemon Filling
- 1 can 14 oz sweetened condensed milk
- 4 large egg yolks
- 2/3 cup fresh lemon juice
- 1 tbsp lemon zest
- pinch of salt.
Optional Topping
- powdered sugar for dusting
- whipped cream
- extra lemon zest.
INSTRUCTIONS
Prepare Pan and Crust
- heat oven to 350 F
- line an 8x8 inch pan with parchment leaving overhang and lightly grease
- mix graham crumbs sugar salt and melted butter until evenly moistened
- press firmly into an even layer
- bake until lightly golden and set.
Make Filling and Bake
- whisk condensed milk and egg yolks until smooth and slightly thickened
- whisk in lemon juice zest and salt until combined and glossy
- pour over warm crust and smooth the top
- bake until edges are set and center barely jiggles.
Chill and Serve
- cool completely at room temperature
- cover and refrigerate until fully chilled and firm
- lift out using parchment and slice into bars with a clean knife
- dust with powdered sugar or top with whipped cream and zest before serving.
Notes
1. Chill 4 to 6 hours or overnight for clean slices. Use fresh lemon juice for best flavor and set. For easier release and neat edges use parchment and wipe knife between cuts. Substitute digestive biscuits or vanilla wafers for the crust
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g