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!

Ingredients

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

Directions:

1. Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased  8×8 glass 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.