Over the weekend, I hosted some families and realized a few hours before that we really needed another dessert on the menu.  I had all of these ingredients on hand, so I threw together this little dessert that earned a spot in our regular dessert rotation!   It’s not super lemony at all and has more of a cheesecake texture, if you know what I mean. 🙂  Our guests loved it, and it’s sure to be a hit with your crew.

Ingredients

4 cans of “sweetened condensed” Milk
6 egg yolks
1 cup lemon juice
1 dash salt
2 sleeves of  crushed graham crackers
12 tbs butter
⅓ cup sugar
1 small carton of heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Directions:

1. Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased 9×13 glass casserole dish. Bake for 8 minutes at 350.
2. Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well, for 4-5 minutes on medium speed. Pour on top of crust and bake for 30 minutes at 350 or until it’s set.
3. Cool and then place pan in the refrigerator for at least an hour before serving.
4. Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add on top of your cooled lemon dessert.

Enjoy! XO Narci