Lemon Drop Bars

• Vegetarian

• Produce

  • 1 Candied lemon
  • 2 tbsp Key lime and/or lemon
  • 4 tbsp Lemon, zest

• Refrigerated

  • 5 Egg yolks

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1 Powdered sugar

• Bread & Baked Goods

  • 1 Graham cracker crust

• Snacks

  • 1 1/2 cup Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 1 14 oz can Condensed milk, sweetened

Found on momontimeout.com

Description

Ingredients

• Graham Cracker Crust
• 1½ cup graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp butter, melted
• 1 14 oz can sweetened condensed milk
• 5 egg yolks
• ½ cup lemon juice
• 2 tbsp lemon zest
• candied lemon zest (recipe below)
• powdered sugar (optional)
• 2 tbsp lemon zest
• ¼ cup granulated sugar
• 2 tbsp key lime and/or lemon zest (optional)

Directions

• Preheat the oven to 375F.
• Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
• Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
• Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
• Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.
• Preheat the oven to 350F.
• Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
• Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.
• Combine lemon zest and sugar in a small bowl toss together gently making sure the zest is completely coated with the sugar. Let sit for 30 minutes.
• Sprinkle the candied lemon zest over the top of the cooled bars along with the powdered sugar if desired.
• Cut into bars. Store in an airtight container in the refrigerator.