Description
Bright, creamy, and refreshingly tangy lemon cream pie bars with a graham cracker crust and whipped topping. No baking required!
Ingredients
Scale
- 1½ cups graham cracker crumbs (about 10–12 crackers, crushed)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 1 lemon
- 1 tsp pure vanilla extract
- Optional: 1–2 drops yellow food coloring
- 8 oz whipped topping or homemade whipped cream
- Optional garnish: lemon slices, zest, or fresh berries
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press mixture into the bottom of an 8×8-inch pan lined with parchment paper. Chill in the refrigerator.
- In a separate bowl, whisk together condensed milk, lemon juice, lemon zest, and vanilla until smooth. Add food coloring if desired.
- Pour lemon mixture over the crust and spread evenly. Cover and refrigerate for at least 4 hours or overnight.
- Once set, spread whipped topping evenly over the lemon layer. Chill for an additional 30 minutes.
- Lift bars using parchment paper and slice into squares or rectangles. Garnish as desired and serve chilled.
Notes
- Use fresh lemon juice for best flavor and proper thickening.
- Chill overnight for cleaner slicing and firmer texture.
- Store in an airtight container in the fridge for up to 5 days.
- For neat slices, use a hot knife and wipe clean between cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: lemon cream pie bars, no bake lemon dessert, easy lemon bars, lemon pie squares