Ok, sorry about these in advance. Here’s the thing…I am usually VERY against “light” desserts. Sorry, that’s just me. But I am going against the grain today and share my favorite icebox lemon bars…but slightly easier on the hips. You see, I make these all the time, but I usually do it with regular cream cheese and sweetened condensed milk, but a few weeks ago I decided to try it out using the lower fat cream cheese and fat free SCM…and seriously you couldn’t tell the difference. Now, I am not saying these are health food in anyway…what I AM saying is that since I shaved off a little extra fat from these guys you can eat twice as many. Wait, that’s not right. Or IS it? And please, by all means, go ahead and use regular cream cheese or regular sweetened condensed milk if you prefer. You can be the boss of your own lemon bars. I’m giving you that option. I mean, you could even use low fat graham crackers too. Gasp. But I didn’t. There’s only so much “light” I can do in one day. Mix that with a bit of butter and sugar and press into the bottom of a foiled pan… Chill the crust while you’re making the filling for the bars. Has there ever been a better invention than sweetened condensed milk? I’m not so sure..I mean, except the internet. And brown sugar. And mascara. But besides that…SCM is king. Aren’t lemons pretty? But plain gelatin, not so much. Whisk the unflavored gelatin with some water and allow it to sit for a few minutes. This will help keep the bars firm. Once you’ve mixed all the filling ingredients together pour it into your chilled crust, and allow it to set up for a million years. Because that’s what it feels like. But then when they’re ready they will be perfect! No bake is the best! I LOVE lemon desserts!
You’ll also sign up to get new recipes in your inbox. Δ recipe lightly adapted from The Cooking Channel Here is a classic Cookies and Cups recipe…my Lemonade Cake with Lemon Cream Cheese Frosting And these White Chocolate Lemon Blondies are a huge favorite of mine!
