Ingredients
Equipment
Method
Preparation
- Line an 8x8-inch pan with parchment paper. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until resembling wet sand. Press into the bottom of the pan and refrigerate for 15 minutes.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of salt. Mix until silky, about 2-3 minutes.
- Reduce mixer speed to low and add lemon juice and zest. Mix until fully combined, allowing the mixture to thicken slightly.
- Pour the lemon filling over the crust, smoothing it out. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Lift the bars from the pan using the parchment edges, slice into 16 squares, and dust with powdered sugar or lemon zest before serving.
Nutrition
Notes
These bars can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Thaw overnight in the fridge before serving.
