Yes, it’s true, this blog is still alive! I am so sorry for the lack of blog updates lately. We have had a rough winter in our household this year and with the start of Spring, things finally seem to be settling down! So thank you for continuing to check in and welcome to any new readers out there!
I really love lemon desserts in the Spring time. The flavor is so vibrant and fresh, and definitely helps get rid of the winter blahs. These lemon bars are just what you would expect a classic lemon bar recipe to be, but the best part is, you can make them weeks in advance. Simply store them in your freezer, and pull out about 30 minutes before you are ready to serve. As Nikki pointed out, these would also be perfect to bring to a new or expecting mom!
Freezable Lemon Bars
- 1 1/2 packs graham crackers, crushed (or 1 1/2 cups graham cracker crumbs)
- 1/3 cup sugar
- 5 Tbsp butter, melted
- 3 egg yolks
- 14 oz. can sweetened condensed milk
- 1/2 cup fresh lemon juice (juice from 2 lemons)
- 8 oz whipped cream
Preheat the oven to 325˚F.
In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.
Using two oven mitts, carefully remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.
Label a large freezer bag with the name, expiration date and direction (below). Cover the pan with plastic wrap and place in the freezer bag. Freeze up to a month.
Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.