This gem of a recipe can be made on tuesday, then covered with plastic wrap and stored in the fridge for thursday.
Lemon Cream Pie Bars
It just wouldn't be thanksgiving without it.
Recipe Summary Lemon Cream Pie Bars
Smooth and luscious, these bars are more like little bites of a lemon cream pie than anything else!Ingredients | Pumpkin Pie Recipes With Sweetened Condensed Milk
1 ½ cups all-purpose flour
¾ cup canola oil
⅔ cup confectioners' sugar
1 (14 ounce) can sweetened condensed milk
3 eggs
½ cup lemon juice
⅓ cup white sugar
1 lemon, zested
¼ teaspoon baking powder
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
Refrigerate for at least 2 hours before cutting into 24 bars.
I used a dark nonstick pan for this. You may wish to adjust accordingly if you're using an aluminum pan.
Info | Pumpkin Pie Recipes With Sweetened Condensed Milk
prep:
15 mins
cook:
35 mins
additional:
2 hrs 30 mins
total:
3 hrs 20 mins
Servings:
24
Yield:
24 bars
TAG : Lemon Cream Pie Bars
Dessert Recipes, Pies, Custard and Cream Pie Recipes, Lemon Pie Recipes,
