Lemon Drop Bars
Lemon Drop Bars: Tangy lemon filling atop a graham cracker crust, optionally topped with candied zest and powdered sugar.
Equipment
- Oven
- Square pan
- Mixing Bowl
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
Instructions
Graham Cracker Crust:
- Preheat oven to 375°F.
- Grease an 8-inch or 9-inch square pan and line with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mix well.
- Press mixture into the prepared pan firmly, using the bottom of a measuring cup to pack it in.
- Bake crust for 7 minutes, then let it cool.
Lemon Filling:
- Preheat oven to 350°F.
- Whisk sweetened condensed milk, egg yolks, lemon juice, and zest in a medium bowl.
- Pour the mixture over the cooled crust and bake for 25 minutes.
- Chill bars for at least 2 hours before serving.
Candied Lemon Zest:
- Combine lemon zest and sugar in a bowl, gently toss to coat zest completely with sugar. Let sit for 30 minutes.
- Sprinkle candied lemon zest over cooled bars along with powdered sugar if desired.
- 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.
- Adjust sweetness with powdered sugar according to preference.
- Fresh lemon or lime zest can be used instead of candied zest.