Description
These Lemon Cream Pie Bars feature a buttery graham cracker crust topped with a luscious lemon cream filling, finished with a light dusting of powdered sugar. Perfect for summer gatherings or anytime you crave a tangy-sweet treat!
Ingredients
Scale
For the Crust:
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Lemon Cream Filling:
- 1 (14 oz) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- For Garnish:
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
- Prepare the filling: In a separate bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth.
- Pour the filling over the warm crust and spread evenly. Bake for 15-18 minutes or until the filling is set (edges may puff slightly).
- Cool completely at room temperature, then refrigerate for at least 2 hours (preferably overnight).
- Lift bars out using parchment overhang, dust with powdered sugar, and slice into squares. Serve chilled.
Notes
For a stronger lemon flavor, increase zest to 1 tablespoon. Store leftovers covered in the refrigerator for up to 5 days. Bars freeze well for up to 1 month—thaw in fridge before serving.