I ended up marrying a man who loves lemon cake and lemon bars and lemony stuff. Therefore, in my early marriage years, it was important that I add some good recipes to my repertoire.
I found this recipe for lemon bars in a Real Lemon juice ad that accompanied the Sunday coupons. I tried it out, and it has become an old stand-by for me. It seems I must make it a few times each year, especially during the summer. I have tried other lemon bar recipes, some that are quite popular, but they just don't grab me the way this one does--it has a pleasant mix of salty and sweet. The ingredients may seem odd, but the saltine crackers really do make the recipe.
1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1) Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze!
2) Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. It's best to just use your fingers to mush it as evenly as possible.
3) Bake 15 to 20 minutes or until golden.
4) With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
5) Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
OM NOM NOM.