{"id":2046,"date":"2012-11-09T19:07:18","date_gmt":"2012-11-09T19:07:18","guid":{"rendered":"http:\/\/feastandflowers.com\/?p=2046"},"modified":"2012-11-09T19:07:18","modified_gmt":"2012-11-09T19:07:18","slug":"recipe-lemon-pie-bars","status":"publish","type":"post","link":"https:\/\/feastandflowers.com\/?p=2046","title":{"rendered":"recipe: lemon pie bars"},"content":{"rendered":"

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I was looking for a dessert that wasn’t too sweet… although my \u201ctoo sweet\u201d may be different than most, because I love desserts.\u00a0 I found this recipe again in the Southern Cookbook “The Back in the Day Bakery”<\/em>. \u00a0I am such a fan of their sweets! \u00a0This recipe was very easy and tastes complicated, a perfect combination. \u00a0I recommend you use freshly squeezed lemons.<\/p>\n

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INGREDIENTS:
\n\u2022 3 cups graham cracker crumbs (approximately 24 crackers)
\n\u2022 12 tablespoons (1 \u00bd sticks) unsalted butter, melted
\n\u2022 2 tablespoons sugar
\n\u2022 1 cup heavy cream
\n\u2022 2 teaspoons grated lemon zest
\n\u2022 1 cup fresh lemon juice
\n\u2022 2 – 14oz cans sweetened condensed milk
\n\u2022 6 large egg yolks
\n\u2022 1 recipe fresh whipped cream (Recipe below)<\/em><\/p>\n

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DIRECTIONS:
\n\u2022 Position a rack in the middle of the oven and preheat the oven to 350\u02daF.\u00a0 Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.<\/p>\n

\u2022 To make the crust:\u00a0 In a medium bowl, combine the graham cracker crumbs, butter, and sugar and blend with a fork until the crumbs are evenly moistened.\u00a0 Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.\u00a0 Use a piece of parchment to press on the crust with the palm of your hands to make sure it is completely level.<\/p>\n

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\u2022 Bake the crust for about 8 minutes, until lightly golden.\u00a0 Let cool completely before adding the filling.\u00a0 Turn the oven temperature down to 325\u02daF.<\/p>\n

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\u2022 To make the filling:\u00a0 In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks.\u00a0 Pour the filling over the cooked crust.<\/p>\n

\u2022 Place the baking pan inside a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan.\u00a0 Bake for 20 to 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.\u00a0 Remove the pan from the water bath and set it on a rack to cook for 1 hour, then refrigerate until cold.<\/p>\n

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\u2022 Cut the bars into squares and serve chilled, with the whipped cream.\u00a0 The bars will keep in an airtight container in the refrigerator for up to 3 days.<\/p>\n

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RECIPE: Fresh Whipped Cream<\/strong><\/p>\n

INGREDIENTS:
\n\u2022 2 cups heavy cream
\n\u2022 \u00bc cup confectioners\u2019 sugar<\/p>\n

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DIRECTIONS:
\n\u2022 Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until is starts to thicken.\u00a0 Add the confectioners\u2019 sugar and beat until the cream holds nice soft peaks.<\/p>\n

\u00a0<\/em><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

I was looking for a dessert that wasn’t too sweet… although my \u201ctoo sweet\u201d may be different than most, because I love desserts.\u00a0 I found this recipe again in the Southern Cookbook “The Back in the Day Bakery”. \u00a0I am such a fan of their sweets! \u00a0This recipe was very easy and tastes complicated, a …
Read more →<\/span><\/a><\/p>\n","protected":false},"author":50,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2046","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/users\/50"}],"replies":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2046"}],"version-history":[{"count":9,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2046\/revisions"}],"predecessor-version":[{"id":2083,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2046\/revisions\/2083"}],"wp:attachment":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}