Sort ingredients
jcinkc
QR Code
Listen
Pdf
Line bottom and sides of an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides; set aside.
Stir together shortbread crumbs, melted butter, sugar, and ¼ teaspoon salt in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
Whisk together sweetened condensed milk, lemon zest, lemon juice, and remaining ¼ teaspoon salt in a large bowl until smooth.
Beat heavy cream in a separate large bowl until stiff peaks form. Gently fold whipped cream or whipped dessert topping into the lemon mixture until fully combined.
Spread filling evenly over the crust. Cover and refrigerate until firm, at least 4 hours.
Lift chilled dessert from the pan using parchment overhang. Cut into 16 bars and garnish with additional lemon zest, if desired.