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
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
- 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.