Lemon Crunch Bars are a no-bake dessert that harkens back to simpler days, and less complicated food --- you probably already have everything on hand to make these tangy treats.
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.
Toss the melted butter with the gingersnap crumbs until the crumbs are completely saturated. Press the crumbs evenly into the bottom of the pan. Press firmly, but no need to steam roller them ;) Set the pan in the fridge while you make 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. Fold in the condensed milk, lemon juice, and drop of food coloring.
Spread the filling into the pan and spread out evenly.
Set the pan in the refrigerator to chill for at least 2 hours before serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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