Lemon Pie Bars - Secret Recipe Club

 Three weeks since my last post?  Seriously where have I been?  Week one, we were in Seattle visiting with my son and his girlfriend.  What an amazing city!  I will post a few pics, sooner or later.  The second week we were gearing up for Summer Fun Days in our neighborhood.  We live in the BEST neighborhood ever, great friends and truly wonderful neighbors.  Along with 20 or so couples, we hosted a party for 100+.  If I was a more organized blogger, like a lot of you, I'd have posted pictures!   Last week was Summer Fun Days week and we were helping with Kids Night, the Duck Race and last night's Dinner / Dance. 

I am thrilled to have my first post in three weeks be Secret Recipe Club, it's always my favorite week of the month in blog land.  Each month when I receive my recipe assignment for SRC, I can't wait to visit the blog!  I browse the recipes, read about the blogger and spend time deciding what recipe to choose.  Normally it's the recipe that draws me in.  Initially this month, it was the recipe for Lemon Pie Bars that I found interesting but it was the cookbook the recipe is from that sealed the deal.  The recipe comes from The Back in the Day Bakery cookbook.  Just recently, my best friends of 30 plus years and I were discussing when can we say "back in the day"?  Ever since then,  I find myself running across this phase being used in lots of different ways.  These Lemon Pie Bars come from a blogger I follow,  A Spoonful of Thyme.  She takes beautiful photographs and posts delicious recipes.

Looking for a quick and easy summer dessert, give this recipe a try.  The color is vibrant and the flavors tart and lemony!  

Lemon Pie Bars
Recipe Courtesy of A Spoonful of Thyme

For the crust
3 cups graham cracker crumbs
12 Tbsp (1 1/2 sticks) unsalted butter, melted
2 Tbsp sugar

For the filling
1 cup heavy cream
2 tsp grated lemon zest
1 cup fresh lemon juice
Two 14 oz cans sweetened condensed milk
6 large egg yolks

Fresh whipped cream

Position a rack in the middle of  the oven and preheat the oven  to 350° F.  Grease a 9 X 13 inch baking dish and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan.  (I also greased the parchment paper when it was in the dish.)

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

Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.

To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

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.  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.  Remove the pan from the water  bath and set it on a rack to cool for 1 hour, then refrigerate until cold.

Cut the bars into squares and serve chilled, with the whipped cream.  The bars will keep in an airtight container in the refrigerator for up to 3 days.

To see other great recipes from Secret Recipe Club members, visit the links below!

Saucy Pear Pudding   Stromboli (a pizza dough recipe)   Spanakopita bites   Southwestern Corn Muffins with Candied Jalapeños   Take 5 Brownies   Watermelon Limeade   Zucchini Bites   S'more Brownies   Black Bottom Pie   Banana Pancakes   Lemon Pie Bars   monster cookies   Greek Pasta Salad   classic snickerdoodle cookies   Baked Churros with Hot Chocolate   Dessert Wontons   Chocolate Chip Cookie Skillet   Cookie n Cream Brownies   Cinnamon Swirl Bread   Green Pina Colada   Panko Crusted Pork Cutlets with Go-To Dry Rub   Crab Rangoon Stuffed Mushrooms   Lemon Zucchini Bread   Zucchini Muffins   Stuffed Portobella Mushrooms   Corn Dog Minis   Bean & Chicken Nachos aka Mexican Bean & Corn Bake   Couscous with Asparagus and Tomato   Chia Pudding   Grilled Lemon Cod Fish   Guacamole Dip   Breakfast Tarts   Mixed Berry Galette

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