Monday, March 20, 2017

Rejoice-First Day of Spring

Add some 

to your life with a fresh lemon dessert.
 Lemon Pie Bars with Whipped Cream
Cook's notes: Fresh lemons brighten this dessert and the crunch of a cookie almond crust makes it irresistible. Coconut and almonds can be toasted ahead at 350 degrees for 5 minutes.  A food processor works well for making cookie crumbs.   
Pie crust 
  • 1/4 cup each  toasted flaked coconut and almonds
  • 2 cups finely ground vanilla wafers
  • 2 TB. granulated sugar
  • 1/4 tsp. cinnamon
  • 3-4 TB. melted butter
Pie filling:       
  • 1- 14 oz. can sweetened condensed milk 
  • 1/4 cup + 2 TB. heavy cream 
  • 5 large egg yolks 
  • 1 pinch salt 
  • 1 tsp. lemon zest 
  • 2/3 cup fresh lemon juice 
  • 1 TB. powdered sugar 
Whipped Topping
  • 1 cup heavy cream, whipped 
  • 2 TB. powdered sugar, to taste 
  • Preheat oven to 350 degrees. Lightly grease an 8 by 8-inch baking dish. 
  • In a food processor add cookie crumbs, melted butter, granulated sugar, cinnamon, toasted coconut and almonds. Pulse a few times  until mixture is evenly moistened. Press mixture into an even layer in prepared baking dish. Bake 8 minutes in preheated oven. Remove from oven and cool completely (about 30 minutes). 
  • To a large mixing bowl add, sweetened condensed milk, 1/4 cup + 2 TB. heavy cream, egg yolks, salt, lemon zest, lemon juice and beat mixture until well blended. Pour into cooled crust.
  • Bake in preheated 350 degree oven for 28 minutes, or until edges appear set and middle still slightly jiggles. Cool at room temperature 1 hour, then cover and chill 3 - 4 hours, until set. 
  • Cut into bars and top each serving with whipped cream and grated lemon zest.  
  • Store leftovers in refrigerator.


  1. This sounds like the perfect dessert for Easter, except my husband does not like coconut. Maybe I will need to make two desserts.

  2. The coconut can be easily omitted from the crust without compromising the taste.