Lazy Day Lemon Cream Pie Bars

These Lazy Day Lemon Cream Pie Bars are my go-to dessert when I want something bright, creamy, and satisfying—without spending hours in the kitchen. With a buttery graham cracker crust and a silky lemon filling made from just a few pantry staples, they’re refreshingly simple and absolutely delicious. Perfect for sunny afternoons, potlucks, or whenever I’m craving something sweet and citrusy.

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a dessert: quick, easy, and bursting with lemon flavor. The bars have the tangy richness of lemon cream pie, but with none of the fuss. I don’t need any fancy tools or long prep time—just a few ingredients and a little chill time. They’re cool, creamy, and impossible to eat just one.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Melted butter

For the lemon filling:

• Sweetened condensed milk

• Fresh lemon juice

• Lemon zest

• Egg yolks

• Vanilla extract (optional)

Optional topping:

• Whipped cream or whipped topping

• Extra lemon zest or thin lemon slices (for garnish)

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

2. In a bowl, I mix graham cracker crumbs, sugar, and melted butter until the texture feels like wet sand.

3. I press the mixture firmly into the bottom of the baking dish to form the crust, then bake for 8–10 minutes and let it cool slightly.

4. In another bowl, I whisk together sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla until smooth and creamy.

5. I pour the lemon mixture over the crust and spread it evenly.

6. I bake for 15–18 minutes, just until the filling is set and slightly firm to the touch.

7. I cool the bars to room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

Servings and timing

This recipe makes about 9–12 bars. It takes 15 minutes to prep, 25 minutes to bake, and at least 2 hours to chill—making it a great make-ahead dessert.

Variations

Sometimes I add crushed vanilla wafers or shortbread cookies instead of graham crackers for a different crust. I’ve also made a lime version using fresh lime juice and zest. For an extra lemony punch, I top the bars with a thin lemon glaze made from powdered sugar and juice.

storage/reheating

I store these bars in the fridge, covered, for up to 5 days. They’re best served cold and don’t need reheating. I don’t recommend freezing them, as the texture of the filling can change.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but in a pinch, I use bottled—just add a little extra zest to brighten it up.

Can I make these without eggs?

Yes, I’ve made an egg-free version by replacing the yolks with a little extra lemon juice and cornstarch to help thicken. The texture is slightly different, but still tasty.

What’s the best way to cut clean bars?

I chill them thoroughly, use a sharp knife, and wipe it clean between each cut for perfect edges.

Can I double this recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan. Baking time may increase slightly.

How do I know when they’re set?

The filling should look matte and feel slightly firm to the touch in the center. It will set more as it cools.

Conclusion

These Lazy Day Lemon Cream Pie Bars are a refreshing, fuss-free treat that’s perfect when I want something sweet, tart, and satisfying with minimal effort. The creamy lemon filling and buttery crust are a match made in dessert heaven. Whether I’m baking for a gathering or just treating myself, these bars never disappoint.