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.
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
- 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.
- 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.
- Cool and then place pan in the refrigerator for at least an hour before serving.
- Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add on top of your cooled lemon dessert.
Enjoy! XO Narci