Name: No-Bake Lemon Bars
Prep time: 15 min
Total time: 4 h 15 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups shortbread crumbs; 1/4 cup unsalted butter, melted; 2 tablespoons white sugar; 1/2 teaspoon salt, divided; 1 (14 ounce) can sweetened condensed milk; 2 tablespoons lemon zest, plus more for garnish; 1/2 cup lemon juice; 1 1/2 cups whipping cream or 1 (8-ounce) carton frozen whipped dessert topping, thawed

Ingredients

16 serv.

1 1/2 cups shortbread crumbs
1/4 cup unsalted butter, melted
2 tablespoons white sugar
1/2 teaspoon salt, divided
1 (14 ounce) can sweetened condensed milk
2 tablespoons lemon zest, plus more for garnish
1/2 cup lemon juice
1 1/2 cups whipping cream or 1 (8-ounce) carton frozen whipped dessert topping, thawed

Instructions

Tap a step to mark it done

1 Line bottom and sides of an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides; set aside.
2 Stir together shortbread crumbs, melted butter, sugar, and 1/4 teaspoon salt in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
3 Whisk together sweetened condensed milk, lemon zest, lemon juice, and remaining 1/4 teaspoon salt in a large bowl until smooth.
4 If using heavy cream, beat in a separate large bowl until stiff peaks form. Gently fold into the lemon mixture until fully combined. If using whipped dessert topping, fold directly into the lemon mixture until fully combined.
5 Spread filling evenly over the crust. Cover and refrigerate until firm, at least 4 hours.
6 Lift chilled dessert from the pan using parchment overhang. Cut into 16 bars and garnish with additional lemon zest, if desired. Recipe developed by Nicole Irwin