I am so happy to share with you my new favorite foods! These are truly the most delicious Lemon Bars with Creamy Creaminess.

The lemon trees in this area are full of ripe fruits eagerly waiting to be taken. There’s something refreshing about a dessert made of lemons in January. It’s like stored sunshine in those sweet tiny little ones!

It’s true that I do have some lemon recipes I return to every an year. But I want to try something different. After hearing all the good reviews about the Magnolia Lemon Pie I decided to create the recipe my own. Bars always seem easier to make than round pie for me. They’re easy for cutting and serving and you don’t need to worry about the crust falling out.

The Creamy Lemon Bars similar to the lemon-based version of Key Lime Pie. They are very easy to freeze and have a texture that is similar to the texture of a custard or lemon mousse. The texture is lighter and lighter than cheesecake and refreshing! I love adding sour cream to the standard recipe, as I believe it enhances the sweetness of sugar-sweetened condensed milk.

Ingredients :



for the crust

Four teaspoons (1/2 stick) unsalted butter, melt and cool, and more to make a pan

1-1/2 cups (about 24 squares) Graham-cracker crumbs

1/4 cup sugar

for filling

2 large egg yolks

1 can (14 Ounces) Condensed sweetened milk

1/2 cup freshly squeezed Lemon juice (i used 3 lemons)





Preheat the oven to 350 degrees. Make sure to brush an oven-safe baking dish of 8 inches with butter that has been melted. Line the bottom with parchment paper with a 2-inch excess on both sides.

In a food processor, you can finely grind the graham cracker squares. Add in butter and sugar, and mix to combine. Then press the mixture into the bottom and 1 inch upwards sides of the pan. Bake until lightly brown between 8 and 12 minutes. Cool the crust for 30 minutes.

For the filling to be made To make the filling: In a large bowl mix eggs yolks with condensed milk. Add lemon juice; whisk until smooth. Pour the mixture into the crust that has been chilled and carefully cover edges.

Bake until firm, about 15 minutes. Let cool in pan on racks, and then cool for at least one hour prior to serving. By using parchment paper remove the pan and place on cutting boards. With a sharp knife, divide into 16 pieces. Wipe knives with a damp kitchen towel after each cut.

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