Creamy Lemon Bars
Ingredients
1. The Crust (Base):
2 cups Graham cracker crumbs (or Digestive biscuits).
1/2 cup Unsalted butter, melted.
2 tbsp Sugar (optional).
2. The Filling (Lemon Layer):
1 can (14 oz / 395g) Sweetened condensed milk.
1/2 cup Fresh lemon juice.
1 tbsp Lemon zest.
3 Egg yolks (for a baked, stable texture) OR 8 oz (225g) cream cheese for a no-bake version.
3. The Topping:
2 cups Heavy whipping cream (whipped with a bit of powdered sugar).
Extra lemon zest for garnish.
Instructions
Prepare the Crust: Mix the crumbs with melted butter. Press the mixture firmly into the bottom of a rectangular baking dish (9×13 inch). Chill in the fridge for 10 minutes.
Make the Filling: In a bowl, whisk together the condensed milk, lemon juice, and lemon zest. (Add the egg yolks if you plan to bake it; the acid in the lemon will start to thicken the milk).
Baking (Optional): Pour the lemon mixture over the crust. Bake in a preheated oven at 180°C (350°F) for about 15 minutes until set. Let it cool completely.
Note: If using cream cheese instead of eggs, simply whip the cheese with the other ingredients and pour over the crust without baking.
Add the Cream: Once the lemon layer is totally cold, spread the whipped cream evenly over the top.
Garnish & Cut: Sprinkle extra lemon zest on top and cut into neat squares as seen in the photo.
Chill: Refrigerate for at least 4 hours (overnight is best) before serving to ensure it is firm and refreshing.
