Creamy filling, smooth and with the perfect hint of lemon, is sandwiched between layers of buttery graham cracker crust.
I’m a sucker for lemon-flavored anything. Maybe I’ve mentioned that before? There’s just something so cool and refreshing about citrus-flavored treats.
These bars, in particular, are wonderful served cold; it’s like eating a glass of homemade lemonade.
I made these bars to take to a get-together with several of my friends from high school. The consensus among my classmates seemed to be the same: 1. These are delicious 2. Is this cheesecake?
Nope, no cream cheese in sight. In fact, the filling only contains three ingredients. There’s just something magical about the way the sweetened condensed milk combines with the lemon juice and vanilla. The result is a creamy, tangy filling that resembles a lighter version of cheesecake.
lemon dream bars
adapted from Janis Plourde
2 14 oz. cans sweetened condensed milk
1 cup lemon juice
1 teaspoon vanilla extract
3 cups graham cracker crumbs
1 1/2 cups flour
2/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
Preheat oven to 375 degrees. In a medium bowl, whisk together milk, lemon juice, and vanilla. In a large bowl, combine all other ingredients except butter. Stir butter into dry ingredients until well incorporated.
In a greased 9 x 13, press three quarters of the graham cracker mixture into an even layer. Pour lemon mixture over the top. Spread remaining crumbs evenly on top of the filling.
Bake for 23-28 minutes, or until crumb topping begins to turn golden and filling doesn’t jiggle when pan is moved.
What’s your favorite way to enjoy lemon?