|Photo by Jennifer Davick|
Spring is coming and a chilly dessert is the only real way to welcome warm weather and sunny afternoons. Open the screen door, enjoy the flowers, and think out of the box for these lemon squares. They're cold, creamy, and ultimately pucker-worthy. The crust is thick and delightfully perfect. I love graham cracker crusts to the point that I've woken up at night thinking about the crunchy sweet layer. (I also have issues with getting it all out of the bowl and pressed into the pan without having a good snack.)
I made this recipe with Meyer lemons this week. If you can find them, try it. You'll be speechless. Use the same quantity of juice and zest as regular lemons.
This recipe and over 150 more are found in my newest book, Around the Southern Table.
Lemon Icebox Pie Squares
18 graham cracker sheets
1⁄2 cup unsalted butter, melted
1⁄3 cup sugar
7 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 Tbsp. lemon zest
1 cup fresh lemon juice (about 6 lemons)
1⁄2 tsp. vanilla extract
Sweetened whipped cream (optional)
Garnish: fresh mint sprigs
1. Preheat oven to 350°. Pulse graham cracker sheets in a food processor 3 to 4 times or until crackers resemble coarse sand. Add butter and sugar. Pulse until crumbs are moist.
2. Line an 11- x 7-inch baking dish with aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil. Press cracker crumb mixture firmly on bottom of dish.
3. Whisk egg yolks until blended. Whisk in sweetened condensed milk and next 3 ingredients. Pour over crust.
4. Bake at 350° for 15 minutes or until slightly set. Cool completely on a wire rack (about 1 hour).
5. Cover with plastic wrap; freeze 8 to 24 hours. Lift pie from dish, using foil sides as handles. Remove foil; place pie on a cutting board. Let stand at room temperature 15 minutes; cut into squares. Serve with whipped cream, if desired. Garnish, if desired.
Makes: 8 to 10 servings
Hands-on Time: 15 min. Total Time: 9 hr., 45 min.
Recipe adapted from Around the Southern Table by Rebecca Lang
Copyright © 2013 Rebecca Lang Cooks, LLC. All rights reserved.