Cook's Notes: Happy Spring Day! Fresh lemons brighten this dessert and the crunch of a cookie almond crust makes it irresistible. Coconut and almonds can be toasted ahead at 350 degrees for 5 minutes. A food processor works well for making cookie crumbs.
- Pie crust
- 1/4 cup each toasted flaked coconut and almonds
- 2 cups finely ground vanilla wafers
- 2 TB. granulated sugar
- 1/4 tsp. cinnamon
- 3-4 TB. melted butter
- 1- 14 oz. can sweetened condensed milk
- 1/4 cup + 2 TB. heavy cream
- 5 large egg yolks
- 1 pinch salt
- 1 tsp. lemon zest
- 2/3 cup fresh lemon juice
- 1 TB. powdered sugar
- 1 cup heavy cream, whipped
- 2 TB. powdered sugar, to taste
Preheat oven to 350 degrees. Lightly grease an 8 by 8-inch baking dish.
In a food processor add cookie crumbs, melted butter, granulated sugar, cinnamon, toasted coconut and almonds. Pulse a few times until mixture is evenly moistened. Press mixture into an even layer in prepared baking dish. Bake 8 minutes in preheated oven. Remove from oven and cool completely (about 30 minutes).
To a large mixing bowl add, sweetened condensed milk, 1/4 cup + 2 TB. heavy cream, egg yolks, salt, lemon zest, lemon juice and beat mixture until well blended. Pour into cooled crust.
Bake in preheated 350 degree oven for 28 minutes, or until edges appear set and middle still slightly jiggles. Cool at room temperature 1 hour, then cover and chill 3-4 hours, until set.
Cut into bars and top each serving with whipped cream and grated lemon zest.
Store leftovers in refrigerator.