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
Scale
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.