Lemon Freeze Bars

• porties: 12 servings
• actieve tijd: 25 minutes
• totale tijd: 25 minutes

Ingrediënten

8 tablespoons (1 stick) unsalted butter, melted and cooled

12 full-size sheets graham crackers (about 6 1/2 ounces), divided

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1 (14-ounce) can sweetened condensed milk

3 tablespoons finely grated lemon zest (about 3 lemons), divided

1/2 cup freshly squeezed lemon juice (about 4 lemons)

1/4 teaspoon kosher salt

1 1/2 cups cold heavy cream

Instructies

Make the crust:

Step 1: Make the crust:

Line an 8x8-inch square baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Step 2: Make the crust:

Break 12 whole graham cracker sheets into rough pieces and place in a food processor. Add 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Remove 2 tablespoons of the graham cracker crumbs and reserve for garnish.

Step 3: Make the crust:

Add 1 stick melted and cooled unsalted butter to the food processor and pulse to combine, 6 to 8 (1-second) pulses.

Step 4: Make the crust:

Transfer the mixture into the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Make the lemon filling:

Step 1: Make the lemon filling:

Whisk 1 (14-ounce) can sweetened condensed milk, 2 tablespoons of the finely grated lemon zest, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt together in a large bowl.

Step 2: Make the lemon filling:

Beat 1 1/2 cups cold heavy cream in a stand mixer with the whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Fold into the lemon mixture with a flexible spatula until no streaks remain.

Step 3: Make the lemon filling:

Transfer onto the crust and smooth into an even layer. Sprinkle the reserved graham cracker crumbs and remaining 1 tablespoon lemon zest evenly over the top. Cover and freeze until firm, at least 3 hours or up to overnight.

Step 4: Make the lemon filling:

Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices.

Voedingswaarde

• Portiegrootte: Serves 12
• Calorieën: 353 cal
• Totale vet: 23.0 g
• Verzadigd vet: 13.7 g
• Onverzadigd vet: 0.0 g
• Cholesterol: 0 mg
• Natrium: 248.3 mg
• Totale koolhydraten: 34.2 g
• Voedingsvezels: 0.7 g
• Totale suikers: 25.2 g
• Eiwit: 4.6 g