Lemon Pie Bars
Ingredients
Crust
- 2 packs Graham Crackers (16 Full Sheets)
- 1/2 cup Butter (Melted)
Lemon Pie Filling
- 3 14 oz cans Sweetened condensed milk
- 1 tbsp Lemon zest (2-3) Lemons
- 3/4 cup Lemon Juice
- 2 tsp Vanilla extract
- 2/3 cup Greek Yogurt
- 2 Egg Yolks
Whipped topping
- 1 1/2 cup Heavy Whipping cream (Chilled)
- 2 Tbsp White sugar
Instructions
- Start by preheating the oven to 350℉ and preparing a square (9x9) baking pan by lining it with two sheets of parchment paper that criss-cross. Make sure there is enough excess parchment paper hanging over the sides of the pan (this will make removing the filling from the pan easier later.)
- In a food processor, grind the graham crackers into a fine crumb. Mix in melted butter until all the graham is moist.
- Dump the crumbs into the baking pan and pack down to form the crust. (Use the back of a spoon, measuring cup, or spatula)
- Bake the crust for 8-10 minutes, then lower the oven temperature to 325℉
- While the crust is baking, zest and juice the lemons.
- Mix the zest, lemon juice, vanilla, sweetened condensed milk, and yogurt with a hand whisk until combined. Taste and adjust as needed.
- Add the egg yolks and whisk until combined.
- Transfer the filling to the pan on top of the baked crust. Shake and tap the pan on your counter to pop any air bubbles.
- Bake for 16-18 minutes at 325℉ until it looks mostly set around the edges, but slightly jiggly in the center. As it chills, it will set.
- Refrigerate overnight
- Once the bars are completely set, you can prepare to add the whipped topping. Mix the heavy whipping cream and sugar on a low setting until stiff peaks form.
- Spread the whipped topping over the lemon filling in the pan.
- Using the excess parchment paper, carefully lift the bars from the pan onto a cutting board or serving platter.
- Zest a lemon over the whipped topping for garnish. Slice into squares, serve, and enjoy!
If you prefer a bolder lemon flavor, you can add more lemon zest or add more lemon juice.