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Frozen Lemon Bars

Frozen Lemon Bars

Light, tart, and oh-so creamy, these frozen lemon bars are a warm weather delicacy that you’ll find yourself craving year-round. It begins with a graham cracker crust, then a mix of lemon curd, meringue, and whipped cream for a dessert bar like no other.
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup golden brown sugar
  • 5 tablespoons butter melted

Filling

  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 2 large lemons zest & juice
  • 4 egg whites
  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Crust

  • Combine the graham cracker crumbs and 1/4 cup golden sugar in a bowl, and stir with a fork to blend. Set aside about 2 tablespoons of the mixture in a small bowl for now.
  • Stir in the melted butter. The mixture should be fairly thick; you can add more graham cracker crust or melted butter to adjust.
  • Press the mixture into the bottom of a 9″ x 13″ baking dish.

Filling

  • Beat the egg yolks lightly and add to a double boiler over a medium heat.
  • Stir in the sugar, lemon juice and zest, and heat until thickened, stirring constantly. Let it get to just before it boils, but not the boiling point.
  • Remove from the heat and allow it to cool to room temperature.
  • In a bowl, beat the heavy cream with the granulated sugar and vanilla extract until peaks form.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Now, you’ll carefully combine the lemon curd with the whipped cream first, then the beaten egg whites last. Fold the mixture over until thoroughly blended, but gently to avoid deflating the batter.
  • Pour carefully over the graham cracker crumb crust.
  • Sprinkle the 2 tablespoons of graham cracker crust you reserved on top.
  • Cover with plastic wrap or foil, and freeze overnight.
Keyword Lemons
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