Easy Creamy Yuzu Pie Bars (Japanese Citrus Pie)
These easy yuzu pie bars have a graham cracker crust, creamy citrus filling, and fluffy whipped cream topping. The recipe can be doubled for a 9x13" pan.
Servings: 16 squares
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp butter melted
- 1 pinch salt
- 1/2 cup yuzu juice
- 1 14 oz can sweetened condensed milk
- 4 egg yolks
- 1 cup heavy whipping cream
- 2 tbsp sugar
Instructions
- Preheat oven to 350 degrees.
- Mix the melted butter, salt, and graham cracker crumbs so they resemble wet sand.
- Press the crumbs into the bottom of a greased and lined 8x8" baking dish to form the crust. Bake for approximately 10 minutes while you assemble the filling.
- In a large bowl, mix yuzu juice, sweetened condensed milk, and egg yolks. (See note on yuzu juice concentration)
- Pour mixture into baking dish on top of graham cracker crust. Spread the filling out gently until it reaches all four corners. Bake for 15 minutes or until the filling is set.
- Allow pie bars to cool before making the whipped cream topping.
- Whip heavy whipping cream and sugar until you reach stiff peaks. Spread onto cooled pie and cut into squares for serving.
Notes
*Please check your yuzu juice to see if it is concentrated or an extract. If it taste too sour, you can reduce the amount of juice to 1/4 cup and dilute it with an added 1/4 cup of water. If you prefer your desserts to be only mildly tart you can also use this method.
*If you don't feel like whipping your own cream, you could always use the store bought air canisters to pipe whipped cream on top.