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Ingredients
- Crust:
- Yield: one 13 x 9 pan
- 3 cups graham cracker crumbs (about 24 crackers)
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted
- 2 Tbsp sugar
- Filling:
- 1 cup heavy cream
- 2 tsp grated lemon zest
- 1 cup fresh lemon juice
- Two 14 oz cans sweetened condensed milk
- 6 large egg yolks
- Fresh Whipped Cream (optional)
Preparation
Step 1
Position rack in middle of oven and preheat oven to 350°. Grease 9X13 inch baking pan and line with parchment, allowing ends of paper to hand over two opposite edges of the pan. I also greased parchment paper.
To make crust: In medium bowl, combine graham cracker crumbs, butter, and sugar and blend with fork until crumbs are evenly moistened. Press graham cracker mixture firmly and evenly into bottom of prepared pan. Use piece of parchment to press on crust with palm of your hands to make sure it is completely level.
Bake crust for about 8 minutes, until lightly golden. Let cool completely before adding filling. Turn oven temperature down to 325°.
To make filling: In large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour filling over cooled crust.
Place baking pan inside larger baking pan and pour enough hot water into larger pan to come halfway up sides of smaller pan. Bake for 20 to 25 minutes, until filling is puffed at edges and no longer jiggles in center when pan is tapped. Remove pan from water bath and set it on rack to cool for 1 hour, then refrigerate until cold.
Cut bars into squares and serve chilled, with whipped cream. Bars will keep in airtight container in refrigerator for up to 3 days.
To make fresh whipped cream:
2 cups heavy cream
1/4 cup confectioner’s sugar
Using stand mixer with whisk attachment, whip cream on medium until it starts to thicken. Add confectioners’ sugar and beat until cream holds nice soft peaks.