Lazy Day Lemon Cream Pie Bars

Lazy Day Lemon Cream Pie Bars are the perfect solution when I want something sweet, bright, and refreshing without spending hours in the kitchen. These bars combine a buttery cookie-like crust with a silky, lemony cream filling that’s both tangy and sweet. Simple to make and even easier to love, they bring the flavor of a classic lemon pie in an easy-to-eat bar form.

Why You’ll Love This Recipe

I love how these lemon cream bars come together with minimal effort and ingredients. They’re bright and zesty with a smooth, creamy texture that melts in my mouth. The buttery base and tangy filling are perfectly balanced, making these bars irresistible. Whether I’m hosting guests or just need a quick treat to lift my mood, this is one of those recipes that never lets me down.

Ingredients

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

• Graham cracker crumbs or crushed vanilla cookies (for the crust)

• Unsalted butter (melted)

• Sweetened condensed milk

• Lemon juice (freshly squeezed)

• Lemon zest (optional, for extra brightness)

• Egg yolks

• Optional: powdered sugar for dusting or whipped topping

Directions

1. I preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper or lightly grease it.

2. In a bowl, I combine graham cracker crumbs and melted butter, stirring until it resembles wet sand.

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

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

5. I pour the lemon filling over the pre-baked crust and smooth it out.

6. I return the dish to the oven and bake for another 15–18 minutes, or until the filling is set but still slightly jiggly in the center.

7. I let the bars cool to room temperature, then refrigerate them for at least 2 hours before slicing.

Servings and timing

This recipe makes about 9 bars. It takes 15 minutes to prep, 25–30 minutes to bake, and at least 2 hours to chill before serving.

Variations

Sometimes I add a thin layer of whipped cream or a dusting of powdered sugar on top for a little extra flair. I’ve also made these with a shortbread cookie crust for a richer flavor. When I want even more citrus, I mix a little orange or lime juice into the filling for a fun twist.

storage/reheating

I store the bars covered in the refrigerator for up to 4 days. These are best enjoyed cold, so there’s no need to reheat them. If I want to freeze them, I wrap each bar tightly in plastic wrap and store them in a freezer-safe bag for up to a month. I thaw them in the fridge overnight before serving.

FAQs

Can I use bottled lemon juice?

Yes, I can use bottled lemon juice in a pinch, but fresh lemon juice gives a much brighter and more natural flavor.

Do I have to use graham crackers for the crust?

No, I often use vanilla wafers, shortbread cookies, or even a store-bought crust if I’m really short on time.

Can I make this recipe gluten-free?

Yes, I just use gluten-free graham crackers or cookies for the crust. The filling is naturally gluten-free.

How do I know when the filling is done baking?

The edges should be set, and the center will have a slight jiggle. It firms up more as it chills.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch baking dish, adding a few extra minutes to the bake time as needed.

Conclusion

Lazy Day Lemon Cream Pie Bars are one of my favorite go-to desserts when I want something tangy, sweet, and simple. The rich, creamy filling and crisp crust make them feel indulgent, but they’re so easy to whip up. Whether I’m making them for guests or just to enjoy on a slow afternoon, these bars always bring a little sunshine to my day.