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.
3/4stick (6 Tbsp or 85 grams) unsalted butter, melted
1 1/2cupsgingersnap crumbs, this is about 8 ounces of cookies
1 1/4cupsheavy creamyou can also use 'whipping cream'
slightly more than 1/2 cup sweetened condensed milk
1/3cupfresh squeezed lemon juice
1small drop yellow food coloring, optional
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.
Garnish with a few gingersnap crumbs.
https://theviewfromgreatisland.com/lemon-crunch-bars/ March 16, 2016