So happy to introduce you all to these new obsessions of mine! These truly are the Best Creamy Lemon Bars.
The lemon trees around here are heavy with ripe fruit waiting to be picked. There’s something so refreshing about a lemon dessert in January. It feels like there’s bottled up sunshine in those juicy little guys!
I have a few lemon favorites that I always come back to year after year, but I also like to try something new. After hearing so many good things about the Magnolia Lemon Pie, I decided to make my own version. For some reason, bars always feel easier than a round pie to me. They are easy to cut and serve, and you don’t have to worry about that crust caving in.
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.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
