Hey, Friends! This recipe has been posted here before, but I wanted to share it again now that the weather is turning warmer. Spring is the perfect time for lemon, isn’t it? 🙂 I made this yesterday for my kids as a treat after soccer games and practices, and it is always a big hit!
This recipe is based on my favorite Lemon Pie recipe (which, if you haven’t tried, is amazing!). As I was pulling out the ingredients, I realized that I had handed out all of my pie plates to neighbors and friends. When something Lemon and delicious is calling your name, you improvise ….so we grabbed a glass square pan….and just followed the recipe with a few modifications and baked until the middle was set. The result: a Lemon Dream was born. 🙂 The consistency and taste are a bit of Heaven and perfection all rolled into one. Yes ma’am!
3 cups Eagle Brand “sweetened condensed” Milk
3 egg yolks
⅔ cup lemon juice
1 dash salt
1 ½ cups crushed graham crackers
6 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 8×8 glass 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.