These Creamy Lemon Bars are very much like the lemon version of a key lime pie. They freeze very well, and the texture is something between a lemon mousse or custard. It’s lighter than cheesecake, and very refreshing! I like adding some sour cream to the traditional recipe because I think it helps round out the sweetness of the sweetened condensed milk.
Ingredients :
for the crust:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
1-1/2 cup (about 24 squares) graham-cracker crumbs
1/4 cup sugar
for the filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (i used 3 lemons)
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