Bright, creamy, and refreshingly simple
Ingredients:
For the Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Regarding the Filling of Lemon Cream:
One 14-ounce can Condensed milk with added sugar
Half a cup of fresh lemon juice (about two to three lemons)
Two yolks from an egg
Optional Topping:
Whipped cream
Lemon zest or thin lemon slices for garnish
Directions:
- Prepare the pan and oven:
Set the oven temperature to 350°F (175°C). To make lifting easier, line an 8 × 8-inch baking dish with parchment paper, leaving some overhang on the sides. - Prepare the crust:
Combine the melted butter, sugar, and graham cracker crumbs in a bowl and stir until the crumbs are well moistened. Sturdily press the mixture into the pan’s bottom. After 10 minutes of baking, let it to cool slightly. - Make the cream cheese layer:
Soften the cream cheese and whisk it with powdered sugar, vanilla essence, and lemon zest in a medium bowl until it’s smooth and creamy. Evenly cover the slightly chilled crust with this layer. - Prepare the lemon cream filling: In a separate bowl, whisk together the egg yolks, fresh lemon juice, and sweetened condensed milk until smooth and well combined. Cover the cream cheese layer with this mixture, then gently smooth the top.
- Bake:
The filling should be just set and no longer jiggle in the middle after 15 to 18 minutes of baking in a preheated oven. For the greatest texture, let it cool to room temperature and then refrigerate it for at least three hours or overnight. - Cut into squares and serve:
Using the edges of the parchment paper, lift out the bars, then top with a dollop of whipped cream and, if desired, a sprinkling of lemon zest.
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