Lemon Cream Pie Bars with Graham Crust: A Zesty, No-Fuss Dessert
There’s something magical about the bright, tangy flavor of lemon in a dessert—it’s like sunshine on a plate. If you’re anything like me, the moment warmer weather hits, you start craving those refreshing citrusy treats that feel light yet indulgent. That’s where these Lemon Cream Pie Bars with Graham Crust come in. They’re the perfect balance of creamy, sweet, and tart, all nestled into a buttery graham cracker base that’s impossible to resist.
I first fell in love with this recipe when I needed a quick yet impressive dessert for a last-minute backyard gathering. I wanted something that felt special but didn’t require hours in the kitchen. These bars delivered—big time. The graham cracker crust is a breeze to whip up (no rolling pins required!), and the luscious lemon filling comes together in minutes. Plus, they’re sliceable, portable, and guaranteed to disappear fast. Whether you’re serving them at a picnic, potluck, or just treating yourself, these bars are a must-try.
Why You’ll Love These Lemon Cream Pie Bars
If you need more convincing (though one bite will do the trick), here’s why these bars deserve a spot in your recipe rotation:
- No-bake filling: The creamy lemon layer sets in the fridge, so no oven babysitting!
- Perfect texture: The graham crust is crisp, while the filling is velvety-smooth.
- Make-ahead friendly: These bars actually taste better after chilling overnight.
- Crowd-pleasing: Even non-lemon lovers (do they exist?) can’t resist these.
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 and zest, and vanilla extract.
- Optional garnish: Whipped cream, lemon slices, or extra graham crumbs.
Step-by-Step Instructions
- Prep the crust: Mix graham crumbs, melted butter, sugar, and salt, then press into a lined pan. Bake for 10 minutes at 350°F, then cool.
- Make the filling: Beat cream cheese until smooth, then blend in condensed milk, lemon juice, zest, and vanilla.
- Assemble: Pour filling over the cooled crust and smooth the top. Chill for at least 4 hours (overnight is best).
- Serve: Slice into bars and garnish if desired. Store leftovers in the fridge.
Pro Tips for the Best Bars
Want to take these bars to the next level? Here are my secrets:
- Use fresh lemon juice—bottled just doesn’t deliver the same vibrant flavor.
- Let the cream cheese soften fully to avoid lumps in your filling.
- For a chocolate twist, add a layer of melted chocolate over the crust before adding the lemon filling.
Frequently Asked Questions
Can I use a different crust for these lemon bars?
Absolutely! Shortbread or vanilla wafer crumbs work well too. Check out our guide to no-bake crusts for more ideas.
How long do lemon cream pie bars last in the fridge?
They’ll stay fresh for up to 5 days if covered tightly. The crust may soften slightly over time.
Can I freeze these bars?
Yes! Freeze them in an airtight container for up to 2 months. Thaw in the fridge before serving.
Why is my filling not setting?
If your bars are too soft, you may need to chill them longer (overnight is ideal) or add a bit more lemon juice to help firm up the texture.
Can I use lime instead of lemon?
Definitely! Lime or even orange zest and juice would make delicious variations. For more citrus inspiration, try our citrus dessert roundup.
Are these lemon bars gluten-free?
They can be! Just use gluten-free graham crackers (like Simple Mills) and ensure all other ingredients are GF.
Whether you’re a lemon dessert devotee or just looking for a simple, sunny treat to brighten your day, these Lemon Cream Pie Bars with Graham Crust are sure to hit the spot. They’re the kind of recipe that feels like a hug—comforting, familiar, and always welcome. So grab your lemons and your mixing bowl, and let’s make something delicious together. Don’t be surprised if this becomes your new go-to dessert for every occasion (or no occasion at all—you deserve it!).
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 for any occasion.
Ingredients
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices or zest for garnish (optional)
Instructions
1. Prepare the Crust:
- 1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- 2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 3. Press the mixture firmly into the prepared pan to form an even crust. Chill in the refrigerator for 30 minutes.
- 4. In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and creamy.
- 5. Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours or until set.
- 6. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled lemon layer.
- 7. Garnish with lemon slices or zest if desired. Cut into squares and serve chilled.
Notes
For a firmer filling, refrigerate overnight. Store leftovers covered in the refrigerator for up to 5 days. For a stronger lemon flavor, add an extra tablespoon of lemon zest.
