I seem to be on a lemon kick these days. I just wrote about a Luscious Lemon Cake and now I’m onto crumb bars. I mentioned that my husband love lemon desserts and that’s saying something because he generally passes on desserts. This particular recipe has a great salty & sweet combination that makes it just the perfect snacking bar. And I’ll let you in on a little secret: egg yolks, sweetened condensed milk and lemon juice is the easy way to make the filling for a lemon meringue pie. So if you have a hankering for a complicated dessert but your get up and go got up and went, try these delicious bars! (Recipe adapted from Simple and Delicious.)
You Will Need:
1 package of lemon cake mix
1/2 cup cold butter
1 egg
2 cups crushed saltines
3 egg yolks
1 can sweetened condensed milk
1/2 cup lemon juice.
Coat a 13-in. x 9-in. x 2-in pan with nonstick cooking spray. Preheat the oven to 350.
In a large mixing bowl, beat cake mix, butter and egg together. The mixture will be crumbly. Stir in cracker crumbs; set aside 2 cups of the mixture for topping. Press the remaining crumb mixture into a 13-in. x 9-in. x 2-in. Bake the crust for about 18 minutes or until the edges are lightly browned.
In a small mixing bowl, beat the egg yolks, sweetened condensed milk and lemon juice. Pour over crust and sprinkle the reserved crumb mixture on top. Bake 20 to 25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in refrigerator.
Tip of the Day
If you ever have trouble pressing the mixture into the bottom it means you haven’t thoroughly combined the butter and crumbs. Also, I always like to add a little extra butter to my crumb crusts. I find that it makes for a tastier recipe and that it makes the crust easier to work with.
Other Bar Cookie Recipes to Try: