Lemon Cream Pie Bars

Ingredients

• 1 1/2 cups finely crushed graham cracker crumbs
• 7 Tbsp butter, melted, I used salted
• 2 1/2 Tbsp granulated sugar
• 1 1/2 cups sweetened condensed milk
• 1/4 cup + 2 Tbsp heavy cream
• 5 large egg yolks
• 1 pinch salt
• 1 tsp lemon zest
• 2/3 cup fresh lemon juice
• 1 cup heavy cream
• 2 – 3 Tbsp granulated sugar, to taste

Directions

1. Set the oven to 350 degrees. Coat an 8 by 8-inch baking dish with butter. In a mixing bowl, stir the melted butter and granulated sugar into the graham cracker crumbs until everything is evenly dampened. Press the crumb mixture across the bottom of the prepared dish in a flat, even layer. Bake the crust for 11 minutes, then take the dish out and let it cool completely, about 30 minutes.
2. Once the crust is cool, put the sweetened condensed milk in a large mixing bowl. Add the heavy cream measured as 1/4 cup + 2 Tbsp, then drop in the egg yolks. Add the salt, lemon zest, and lemon juice, then whisk until the filling is smooth and fully combined. Pour the filling into the cooled crust and bake it, with the oven still at 350 degrees, for 28 – 30 minutes, until the edges look set while the center still has a slight jiggle. Set the pan at room temperature for 1 hour, then cover the dish with plastic wrap and refrigerate for 3 – 4 hours, until the filling has set. Slice the chilled slab into bars, and spoon on whipped cream right before serving. Put anything left in an airtight container and keep it in the refrigerator.
3. For the topping, pour the heavy cream into a mixing bowl and beat it on high speed with an electric hand mixer or stand mixer until soft peaks form. Mix in the sugar, then keep beating until the peaks stand stiff. Refrigerate the topping and use it within several hours of making it.