Lemon Cream Pie Bars with Graham Crust: A Zesty No-Bake Treat
There’s something magical about the combination of tart lemon and sweet cream, especially when it’s nestled in a buttery graham cracker crust. These Lemon Cream Pie Bars with Graham Crust are my go-to dessert when I want something refreshing, effortless, and downright irresistible. Whether you’re hosting a summer picnic, craving a bright treat after dinner, or just need a little sunshine on a plate, these bars deliver every time.
I first stumbled upon this recipe during a particularly chaotic week when my oven decided to quit on me (thanks, universe). Desperate for a dessert that required zero baking, I whipped up these lemon cream pie bars—and they were an instant hit. The creamy filling is light yet indulgent, the graham crust adds the perfect crunch, and the lemon zest? Pure happiness. Plus, they’re so easy to make, you’ll wonder why you haven’t been making them all along. If you love no-bake desserts as much as I do, you’ll also adore these No-Bake Chocolate Peanut Butter Bars for another fuss-free favorite.
Why You’ll Love These Lemon Cream Pie Bars
These bars are the ultimate crowd-pleaser, and here’s why:
- No baking required—perfect for hot summer days or oven malfunctions (we’ve all been there).
- Bright, tangy flavor balanced with creamy sweetness.
- Only 15 minutes of active prep time—yes, really!
- Make-ahead friendly—they chill beautifully in the fridge.
How to Make Lemon Cream Pie Bars with Graham Crust
Ingredients You’ll Need
- For the crust: Graham cracker crumbs, melted butter, sugar, and a pinch of salt.
- For the filling: Cream cheese, sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
- For topping (optional): Whipped cream and extra lemon zest for garnish.
Step-by-Step Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a lined pan and chill.
- Whip up the filling: Beat cream cheese until smooth, then add condensed milk, lemon juice, zest, and vanilla. Pour over the crust.
- Chill and set: Refrigerate for at least 4 hours (or overnight) until firm.
- Slice and serve: Cut into squares, add a dollop of whipped cream, and enjoy!
Tips for the Best Lemon Cream Pie Bars
Want to take these bars to the next level? Here are my pro tips:
- Use fresh lemon juice—it makes all the difference in flavor compared to bottled.
- For a toasted crust, bake the graham layer at 350°F for 8 minutes before adding the filling (though it’s still delicious unbaked!).
- Swap the graham crust for a shortbread crust if you prefer a richer base.
Frequently Asked Questions
Can I use bottled lemon juice?
While fresh lemon juice is ideal for the brightest flavor, bottled juice works in a pinch—just add a bit more zest.
How long do these bars last in the fridge?
They’ll stay fresh for up to 5 days if stored in an airtight container.
Can I freeze lemon cream pie bars?
Yes! Freeze them for up to 2 months. Thaw in the fridge before serving.
What can I use instead of graham crackers?
Try digestive biscuits, vanilla wafers, or even gluten-free graham crumbs.
Can I make these bars ahead for a party?
Absolutely! They’re perfect for prepping a day in advance.
Why is my filling too soft?
It likely needs more chilling time. Pop it back in the fridge for another hour or two.
Whether you’re a lemon lover or just need a simple dessert that wows, these Lemon Cream Pie Bars with Graham Crust are sure to become a staple in your recipe rotation. For more citrusy inspiration, check out Food Network’s lemon recipe collection—because sometimes, life just calls for a little extra zest. Happy baking (or not baking, in this case)!
Lemon Cream Pie Bars with Graham Crust
Description
These Lemon Cream Pie Bars feature a buttery graham cracker crust topped with a luscious lemon cream filling. Perfectly tangy and sweet, they’re an easy no-bake dessert that everyone will love.
Ingredients
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
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- For Garnish (Optional):
- Lemon slices
- Whipped cream
- Additional graham cracker crumbs
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- 2. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Chill in the fridge for 15 minutes to set.
- 3. Make the lemon filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- 4. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 5. Gently fold the whipped cream into the lemon mixture until fully incorporated.
- 6. Pour the filling over the chilled crust and spread evenly.
- 7. Refrigerate for at least 4 hours (or overnight) until fully set.
- 8. Slice into bars and garnish with lemon slices, whipped cream, or extra graham crumbs if desired.
Notes
For a stronger lemon flavor, add an extra tablespoon of lemon zest. Store leftovers in the refrigerator for up to 3 days.
