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Lemon drop bars

Lemon Drop Bars

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Lemon Drop Bars: Tangy lemon filling atop a graham cracker crust, optionally topped with candied zest and powdered sugar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

- For Graham Cracker Crust:
  • - 1½ cups graham cracker crumbs
  • - ⅓ cup granulated sugar
  • - 6 tablespoons melted butter
- For Lemon Filling:
  • - 14 ounces sweetened condensed milk
  • - 5 egg yolks
  • - ½ cup lemon juice
  • - 2 tablespoons lemon zest
  • - For Topping:
  • - Candied lemon zest optional, recipe below
  • - Powdered sugar optional
  • - 2 tablespoons key lime and/or lemon zest optional; fresh lemon or lime zest can also be used if not making candied lemon zest

Equipment

  • Oven
  • Square pan
  • Mixing Bowl

Method
 

Graham Cracker Crust:
  1. Preheat oven to 375°F.
  2. Grease an 8-inch or 9-inch square pan and line with parchment paper.
  3. Combine graham cracker crumbs, melted butter, and sugar in a bowl, mix well.
  4. Press mixture into the prepared pan firmly, using the bottom of a measuring cup to pack it in.
  5. Bake crust for 7 minutes, then let it cool.
Lemon Filling:
  1. Preheat oven to 350°F.
  2. Whisk sweetened condensed milk, egg yolks, lemon juice, and zest in a medium bowl.
  3. Pour the mixture over the cooled crust and bake for 25 minutes.
  4. Chill bars for at least 2 hours before serving.
Candied Lemon Zest:
  1. Combine lemon zest and sugar in a bowl, gently toss to coat zest completely with sugar. Let sit for 30 minutes.
  2. Sprinkle candied lemon zest over cooled bars along with powdered sugar if desired.
  3. Cut into bars and store in an airtight container in the refrigerator.

Notes

- Ensure the graham cracker crust is firmly packed for a sturdy base.
- Adjust sweetness with powdered sugar according to preference.
- Fresh lemon or lime zest can be used instead of candied zest.
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