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,  and sugar and blend with a fork until the crumbs are evenly moistened.  Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.  Use a piece of parchment to press on the crust with the palm  of your hands to make sure it is completely level.
Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.
To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

Place the baking pan  inside a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan.  Bake for 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove the pan from the water bath and set it on a rack to cool for 1 hour, then refrigerate until cold.
Cut the bars into squares and serve chilled, with the whipped cream on top if you choose.

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