These creamy lemon bars have a scrumptious graham cracker crust and are full of a thick lemon filling and crowned with sparkling whipped cream!
I do not suppose anybody in my own circle of relatives likes the whole lot like lemons like me. These lemon bars are my new favorite. Thick creamy filling and crunchy crust. It's the precise mixture of flavours. These bars are absolutely really well worth the effort and time you placed into making them.
* Ingredients :
for the crust
° four tablespoons (1\/2 stick) unsalted butter, melted and cooled, plus greater for frying
° 2/three cup almond flour or floor nuts (whichever you prefer)
° 1 cup (four ounces) graham cracker crumbs
° 1/four cup sugar
° 1 tsp grated lemon peel
to filling
° 2 egg yolks huge
° 1 can milk condensed
° 1/2 cup juice lemon (approximately 8 medium lemons)
° 2 tsp sparkling lemon juice (approximately 1 medium lemon)
* Directions :
Preheaat oven 350 deg. Grease an 8-inch rectangular baking plate with melted butter. (This step is vital as it will make it less difficult as a way to dispose of the parchment paper later.) Line the lowest with parchment paper, leaving a 2-inch overhang at the sides.
To make the crust: Whisk collectively the almond flour/floor nuts, the graham-cracker crumbs, the sugar, and the peel. Mix the butter. Press aggregate into backside of pan with 1 inch up. Baking till barely browned, eight to twelve min. Cold crust, 30 min .
To put together the filling: In a huge bowl, whisk the egg yolks with the condensed milk. Adding lemon juice also lemon juice. Beat till soft . Cast filling into cooled crust. Carefully unfold to the edges.
Bake till absolutely cooked, approximately 15 minutes. cool withinside the pan at the rack; Then refrigerate for at the least an hour earlier than serving. Using a load of parchment paper, elevate it from the pan, and switch it to a reducing board. With a serrated knife, reduce into sixteen squares, wipe knife with a moist kitchen towel among every reduce.
Enjoy !
