Lemon Crunch Bars
Light not too sweet summer dessert
Equipment
- 9x9 pan or 18 cupcake papers
Ingredients
- 6 tablespoons melted butter
- 1 1/2 cups gingersnap crumbs
- 1 1/4 cups heavy whipping cream
- 1/2 cup sweetened condensed milk, slightly more than 1/2 cup
- 1/3 cup lemon juice, fresh squeezed
- 1 sm drop yellow food coloring (optional)
Instructions
- Spray an 9x9 square baking dish. I like to line mine with parchment paper with long ends hanging off so I can lift it out after chilling for neater cutting, but that's optional. Or use about 18 cup cake papers,
- Toss the melted butter with the gingersnap crumbs until the crumbs are completely saturated. Press the crumbs evenly into the bottom of the pan, or press a spoonful into cup cake paper. Press firmly. Set the pan or cup cakes in the fridge while making the filling.
- Whip the cream until you get firm peaks. don't whip it too long or it will get grainy and eventually turn to butter.
- Mix together condensed mil, lemon juice and food coloring. Fold into the whipped cream.
- Spread the filling into the pan and spread out evenly or put spoonful in each cup.
- Garnish with a few gingersnap crumbs.
- Set the pan in the refrigerator to chill for at least 2 hours before serving.
Notes
I substituted gluten free butter cookies for 6 of the cupcakes because Aunt Lori is gluten free. I divided the crumbs up into thirds so 1/2 cup gluten-free butter cookie crumbs and 2 tablespoons of butter will make 6 cup cake tarts. 1 cup of gingersnap crumbs and 4 tablespoons of butter made 12 cup cake tarts.