Directions
- 1Stir together cookie crumbs, melted butter, sugar, and a quarter teaspoon of salt in a large bowl until evenly moistened.
- 2Press your cookie crumb mixture firmly into the bottom of a prepared baking pan.
- 3In a separate bowl, whisk together sweetened milk, lemon zest, lemon juice, and a quarter teaspoon of salt until smooth.
- 4Gently fold in your lemon mixture into your cool whip (or heavy cream if using).
- 5Spread your filling over your cookie crust.
- 6Refrigerate until firm or at least 4 hours.
- 7Once the lemon bars have chilled, garnish with lemon slices or lemon zest.
Ingredients
- 1.5 cups shortbread crumbs
- 0.25 cup unsalted butter, melted
- 2 tablespoons white sugar
- 0.5 teaspoon salt, divided
- 1 can (14 ounce) sweetened condensed milk
- 2 tablespoons lemon zest, plus more for garnish
- 0.5 cup lemon juice
- 1.5 cups heavy cream
- 1 carton (8-ounce) frozen whipped dessert topping, thawed
Equipment
large bowlbaking pan (8x8-inch)parchment paperwhisk
Tips
- Line bottom and sides of an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides.
- Refrigerate until firm for at least 4 hours.
- Lift chilled dessert from the pan using parchment overhang to cut into bars.
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