Lemon Pie Bars

Austin and I have been trying to swim 3 times a week for the past month or so.  (He decided he wanted to do a triathlon this summer for some crazy reason.)  And while I really like to swim, I still need some motivation to get out of bed at 5:30 a.m., drive to the pool, and jump in cold water.  I need even more motivation to shower with random strangers, but that's beside the point and probably a whole post in and of itself!

When I'm running, sometimes music can be pretty motivating.  The thought that I might see some wildlife out biking, keeps me pedaling.  In the water though, there's not much you can do to keep yourself splashing around.

I've talked about it before, but I use food as a motivation (duh!).  Not just like, "if I swim harder or longer, I can eat more calories throughout the day because I got my workout in," but more in the way of imagining a big piece of pie at the end of the lane or maybe just beyond the reach of my fingertips.  Probably why sometimes my stroke gets a little anxious and desperate.

Because of nostalgia and weird associations, I really only want key lime pie and Propel (like the Gatorade stuff).    I also can only get pumped for swimming by listening to Dixie Chicks and John Mayer (I know).  When I made these Lemon Pie Bars a few weeks ago, memories flooded back and again I found my motivation!  Tomorrow morning at 6:00 a.m., you'll find me in the end lane...I'll be the one drooling.

LEMON PIE BARS
Recipe from The Back in the Day Bakery
3 c. graham cracker crumbs (~24 halves)
1 1/2 sticks butter
2 Tbsp. sugar
1 c. heavy cream
2 tsp. lemon zest
1 c. fresh lemon juice
2 - 14 oz. cans sweetened condensed milk
6 egg yolks
whipped cream

1.  Combine graham cracker crumbs, melted butter and sugar.  Stir together then press into a greased 9x13" pan.  Bake at 350˚ for 8 minutes.  Remove from oven and set aside to cool.

2.  Whisk together cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks.  Pour over the crust (cooled).

3.  Prepare a water bath (use a larger roasting pan with enough water to go halfway up the sides of the lemon pie bar pan.  Bake at 325˚ for 20-25 minutes (the inside should be set).  Remove from water bath and cool on a wire rack for 1 hour before transferring to the refrigerator.

4.  Cut into squares and serve with a dollop of whipped cream.

Pin It