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.   
Ingredients:
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 

Directions: 

• 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.