Instructions
HOW TO MAKEÂ LEMON DROP BARS, IF YOU LIKED IT SAY HELLO
- Graham Cracker Crust
- 1½ cup graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp butter melted
Lemon Filling
- 1 14 oz can sweetened condensed milk
- 5Â egg yolks
- ½ cup lemon juice
- 2 tbsp lemon zest
Topping
- candied lemon zest recipe below
- powdered sugar optional
Candied Lemon Zest
- 2 tbsp lemon zest
- 1/4 cup granulated sugar
- 2 tbsp key lime and/or lemon zest optional
Graham Cracker Crust
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Preheat the oven to 375F.
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Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
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Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
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Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
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Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.
Lemon Filling
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Preheat the oven to 350F.
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Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
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Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.
Candied Lemon Zest
Ingredients
- Graham Cracker Crust
- 1½ cup graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp butter melted
- Lemon Filling
- 1 14 oz can sweetened condensed milk
- 5Â egg yolks
- ½ cup lemon juice
- 2 tbsp lemon zest
- Topping
- candied lemon zest recipe below
- powdered sugar optional
- Candied Lemon Zest
- 2 tbsp lemon zest
- 1/4 cup granulated sugar
- 2 tbsp key lime and/or lemon zest optional
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