I adore anything lemon! Lemon chicken, lemon cookies, lemonade, if it is tart I will like it! It makes summer feel just around the corner. Not only do these bars pack a lot of lemon flavor, they are easy breezy to put together. Part of what I like about this recipe is the portion control.
1 c Finely Crushed Pretzels
1/4 c Sugar
5 1/2 Tbs Melted Butter
2 Large Egg Yolks
1 can Sweet Condensed Milk
1/2 c Lemon/Lime Juice
Prep Time: 10 minutes Cook Time: 15 minutes
I will admit it, I do not use fresh lemon juice, I use the bottled stuff. I don’t think people can really tell the difference when you bake with it.
To make the pretzel crumbs you can place them in a zipper bag and crush with your hands. This does take some time so if you have a food processor it is even better. I have a small immersion blender that converts to a small processor as well and use that. Place cupcake liners into the muffin pan.
Combine the crumbs with the sugar and butter and press into the cupcake liners. The 1/4c fits perfectly to press the crumbs down. You want to really push them together! Place the pan into a 325 degree oven for 5 minutes, till the crumbs are a light brown.
Meanwhile, whip the yolks, condensed milk and lemon juice.
Pour into the pretzel cups and return to the oven for 12 to 15 minutes, till the curd has set. An inserted toothpick will come out slightly moist. Completely cool.
Cups can be stored a few weeks in the freezer. Serve plain or with some whipped cream on top.
I hope you give these citrus cups a try this weekend.