Remember how I returned to work a few weeks ago, after 12 weeks of maternity leave? This new cookbook and blog, Make Ahead Meals for Busy Moms, has made my dreaded return to work a whole lot easier. It is stocked full of meals that can be prepped ahead of time and kept in the fridge or freezer until you're ready to eat. Since I'm exhausted when getting home from work every day and would rather spend my time playing with my son than cooped up in the kitchen, I've really taken advantage of these recipes! Once Judah goes to bed, I can then prep in the kitchen for the next day's meal. Or, I can take a Saturday before he wakes up and prep meals for the week! No time lost with my dear little baby.
These lemon bars were one of the first recipes I tried. Although it's not a meal, it's definitely a delicious dessert! It has even earned the spot of Ben's favorite dessert right now. In fact, he's already requested it to be made three times in the past month or two! Since the refreshing lemon pairs so well with the somewhat spicy Baked Creamy Chicken Taquitos, I decided to also send a batch of these along to our friends who just had a baby.
If you often have unexpected company and are usually frantically trying to put together a last minute dessert to serve your guests, this will slow your heart rate because it will be waiting for you in the freezer! If you do not like lemon, you will not like these as the lemon is pretty potent. On the other hand, if you are a lemon dessert lover, you need to give this one a try!
Freezable Lemon Bars
1 ½ packs graham crackers, crushed (or 1 ½ cups graham cracker crumbs)
⅓ cup sugar
5 tablespoon butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
½ cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream
Preheat the oven to 325˚F.
In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.
Using two oven mitts, carefully remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.
Label a large freezer bag with the name, expiration date and direction (below). Cover the pan with plastic wrap and place in the freezer bag. Freeze up to a month.
Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.
Source: Adapted from Make-Ahead Meals for Busy Moms
Jen @ BeantownBaker.com says
When it says whipped cream, does that mean store bought Cool-Whip? Or homemade whipped cream? Which did you use? I want to make these this weekend but I don't think whipped heavy cream will freeze very well...
I've used both store bought and homemade whipped cream, and both have worked just fine. 🙂
Jen @ BeantownBaker.com says
Great to hear. Thanks!
oh yum! i know hubby would love this! i'll have to remember this for our next BBQ!
I made these and they were yummy! I love lemon desserts.
Um, yes, we're lovers of all things tart and tangy and yellow. 🙂
joy the baker says
i love this idea! what a simple and stunning recipe.
This looks fantastic and refreshing!! YUM!
These look wonderfully refreshing for hot summer days! Thanks!
I'm considering making these this weekend for something special. Thanks for the recipe!
chocolate shavings says
I love the perfect layers on those lemon bars - looks perfect!
these were amazing! thanks for posting the recipe nikki! 🙂
hiya : ) i've been a phantom fan for well over a year, maybe two...sorry to not have praised your blog sooner, considering i've used so many of your recipes for my hubby, friends and family! congrats on entering mommyworld, and thanks so much for keeping up with penniesonaplatter. best of luck!