Instructions
1. Make the Crust
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham cracker crumbs and melted butter together until the mixture resembles wet sand. (Alternatively, place crumbs in a bowl, add butter, and mix with a fork until combined.)
Press the mixture firmly and evenly into the bottom of your 11″ x 7″ baking pan. Bake for 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let cool slightly. Keep the oven on.
2. Prepare the Filling
In a large mixing bowl, combine the egg yolks and lemon zest. Using an electric mixer, beat on medium-high speed until the mixture becomes very thick and pale in color, about 5 minutes.
With the mixer running on low speed, slowly pour in the sweetened condensed milk in a steady stream. Mix until fully incorporated.
Add the fresh lemon juice and mix just until combined. The mixture will thicken naturally as the lemon juice reacts with the condensed milk.
3. Assemble and Bake
Pour the filling over the cooled crust and spread it evenly with a spatula.
Bake at 350°F (175°C) for 12-15 minutes, or until the filling is just set. The center should still be slightly jiggly; it will firm up as it chills.
Place the pan on a wire rack and let the bars cool completely to room temperature. Once cool, cover the pan and refrigerate for at least 4 hours, or overnight for best results. This step is essential for clean, neat slices.
4. Make the Topping and Serve
Just before serving, make the whipped cream. In a medium bowl, beat the cold heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
Spread the whipped cream evenly over the chilled lemon filling. Garnish with fresh lemon zest or thin lemon slices if desired.
Slice into squares and serve cold. Store any leftovers in the refrigerator.
Recipe Tips & Variations
Pan Options: If you don’t have an 11″ x 7″ pan, a 9″ x 9″ square baking dish works well. The bars will be slightly thicker, so you may need to add 2-3 minutes to the bake time.
Fresh Is Best: For the brightest, most authentic lemon flavor, use freshly squeezed lemon juice and fresh zest. Bottled juice cannot replicate the taste.
No Food Processor? Place graham crackers in a sturdy zip-top bag and crush them finely using a rolling pin. Then, transfer to a bowl and mix in the melted butter.
Make It Ahead: These bars are an excellent make-ahead dessert. They can be prepared (without the whipped cream topping) up to two days in advance and kept covered in the refrigerator. Add the whipped cream just before serving.
A Graham Cracker Substitute: For a different flavor profile, try using crushed shortbread cookies or vanilla wafers in place of the graham crackers for the crust.
Enjoy your perfectly tangy, creamy, and refreshing lemon squares!
