The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.
TIPS:
Prep Time. 12 min. Cook Time. 50 min. Serves. 24
The recipe makes 20 squares, 4 WW SP each
Calories 90; Fat 4 g ;Saturated Fat 1 g ;Carbohydrate 13 g ;Fiber 0g ;Protein 1 g
FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
HOW TO MAKE IT:
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.
Prep Time. 12 min. Cook Time. 50 min. Serves. 24
The recipe makes 20 squares, 4 WW SP each
Calories 90; Fat 4 g ;Saturated Fat 1 g ;Carbohydrate 13 g ;Fiber 0g ;Protein 1 g
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