Cherry Lemon Bars
These bars are like summer in a dessert - tart lemon and cherry in a sweet, creamy bar, on a delicious graham cracker base.
Equipment
- Mixing Bowls
- 8x8 Pan
- Oven
Ingredients
Crust:
- 2 cups Nilla Wafer Crumbs about 60 cookies, crushed
- 6 tbsp butter melted
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
Filling:
- 2 large egg yolks
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp lemon zest
- 4 tbsp nonfat Greek Yogurt or Sour Cream
- Handful of fresh cherries chopped
Instructions
- Preheat oven to 350F and spray an 8x8 baking dish with cooking spray and/or line with parchment paper and set aside.
- In a medium bowl, combine Nilla wafer crumbs, melted butter, sugar, and salt and combine until mixture is uniform
- Press mixture into an even layer in the pan (and roughly a half inch up the sides) and bake for 10 minutes, remove and let cool while you make the filling
- Once crust is cool, combine egg yolks, condensed milk, lemon juice, zest, and stir together until the mixture begins to thicken. Add in sour cream or Greek Yogurt and stir until you have a uniform mixture.
- Gently fold in the cherries last, only giving it a few folds so they're incorporated throughout - they will turn your bars pink if you over mix!
- Pour lemon cherry filling over crust and bake for 15-18 minutes, until just set
- Allow to cool to room temperature, then cool in the fridge for at least 2 hours before cutting and serving
- Store bars in refrigerator for up to 5 days
Nutrition
Calories: 273kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 59mgSodium: 266mgPotassium: 156mgFiber: 1gSugar: 29gVitamin A: 306IUVitamin C: 5mgCalcium: 99mgIron: 1mg
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