Cheryl and Griffith's Lemon Pie Bars
Every recipe I've tried in The Back in the Day Bakery Cookbook has been so delicious! You need to try these tangy, sweet, and delightful lemon pie bars and they will disappear from the pan. I did add a little lemon zest to the crust and oh, canned whipped cream (don't judge me). Lemon Pie Bars Yield: one 13" x 9" pan For the crust: 3 cups graham cracker crumbs (about 24 crackers) 12 Tbsp (1 1/2 sticks) unsalted butter, melted 2 Tbsp sugar (and 2 tsp of grated lemon zest) For the filling: 1 cup heavy cream 2 tsp grated lemon zest 1 cup fresh lemon juice Two 14 oz cans sweetened condensed milk 6 large egg yolks canned whipped cream (optional) Position a rack in the middle of the oven and preheat the oven to 350° F. Grease a 9" x 13" inch baking pan and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan. To make the crust: In a medium bowl, combine the graham cracker crumbs, butter, a