Lazy Day Lemon Cream Pie Bars That Practically Make Themselves

These lazy day lemon cream pie bars are everything I want in a quick dessert—bright, creamy, sweet, and incredibly simple. With a buttery graham cracker crust and a smooth lemony filling, they come together in minutes and taste like sunshine in bar form. They’re the perfect no-fuss treat for when I want something fresh and homemade without the effort.

Why I Love This Recipe

I love this recipe because it’s as easy as it gets. The ingredients are basic, the prep is minimal, and the result is absolutely delicious. I get all the flavor of a classic lemon cream pie but in a fuss-free, slice-and-serve format. These bars are perfect for potlucks, brunches, or those moments when I’m craving something citrusy and sweet without spending hours in the kitchen.

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 filling:

• Sweetened condensed milk

• Egg yolks

• Fresh lemon juice

• Lemon zest

• Vanilla extract (optional)

For topping (optional):

• Whipped cream or whipped topping

• Lemon slices or zest for garnish

Directions

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

2. To make the crust, I stir together graham cracker crumbs, sugar, and melted butter until it looks like wet sand. I press it firmly into the bottom of the pan and bake it for 8 minutes.

3. While the crust bakes, I whisk together the sweetened condensed milk, egg yolks, lemon juice, zest, and vanilla until smooth and creamy.

4. I pour the lemon filling over the warm crust and spread it out evenly.

5. I bake the bars for about 15–18 minutes, just until the filling is set but still slightly jiggly in the center.

6. I let them cool at room temperature, then chill them in the fridge for at least 3 hours (or overnight) before slicing.

7. I top them with whipped cream and a little lemon zest just before serving for that final touch.

Servings and Timing

This recipe makes about 9 to 12 bars, depending on how I cut them. It takes me around 10 minutes to prep, 25 minutes to bake and cool, plus at least 3 hours to chill. I usually make them the night before so they’re ready to go when I need them.

Variations

When I want to switch things up, I add a layer of crushed shortbread cookies to the crust or stir a little coconut into the filling for a tropical vibe. I’ve also used lime juice and zest for a fun twist, or added a blueberry compote on top for a pop of color and flavor. These bars are super versatile and easy to dress up.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 4 days. They keep their shape well and are easy to stack with a layer of parchment in between. I don’t recommend freezing them, since the texture of the filling can change once thawed. I serve them cold, straight from the fridge—they’re the most refreshing that way.

FAQs

Can I use bottled lemon juice?

Yes, but I really prefer fresh lemon juice for the brightest flavor. The zest adds a lot too, so I always go fresh if I can.

Do I need to use a water bath?

Nope! These bars bake beautifully without one. Just keep an eye on the edges—they should be set while the center has a slight jiggle.

Can I double the recipe?

Absolutely. I double everything and bake it in a 9×13-inch pan. I usually add a few extra minutes to the baking time.

Are these bars really sweet?

They’re sweet but nicely balanced with the lemon. The tartness cuts through the richness of the sweetened condensed milk.

Can I make these dairy-free?

I haven’t tried it, but there are dairy-free condensed milk alternatives out there. Just make sure it thickens well when mixed with the eggs and lemon.

Conclusion

These lazy day lemon cream pie bars are proof that great desserts don’t have to be complicated. They’re bright, creamy, and deliciously tangy with just the right amount of sweetness. Whether I’m serving guests or sneaking a treat for myself, these bars are always a win—especially when I want something simple and satisfying.

Lazy Day Lemon Cream Pie Bars That Practically Make Themselves

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• Author: Linda
• Prep Time: 10 minutes
• Total Time: ~3.5 hours
• Yield: 9–12 bars
• Category: Dessert, Bars, No-Fuss Baking
• Method: Baking, Chilled
• Cuisine: American
• Diet: Vegetarian

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Description

These Lemon Cream Pie Bars are the ultimate lazy day dessert—bright, creamy, and irresistibly simple. Made with a buttery graham cracker crust and a smooth lemony filling, they deliver all the flavor of lemon pie with none of the fuss. Perfect for potlucks, brunches, or anytime you crave a citrusy treat that comes together in minutes and chills to perfection.

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Ingredients

• For the Crust:
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter
• For the Filling:
• 1 (14 oz) can sweetened condensed milk
• 3 large egg yolks
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract (optional)
• For Topping (optional):
• Whipped cream or whipped topping
• Lemon zest or slices, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into pan.

3. Bake crust for 8 minutes, then set aside to cool slightly.

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

5. Pour filling over the warm crust and spread evenly.

6. Bake for 15–18 minutes, until edges are set and center jiggles slightly.

7. Cool to room temperature, then chill in fridge for at least 3 hours or overnight.

8. Slice into bars and top with whipped cream and lemon zest before serving.

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Notes

• Use fresh lemon juice and zest for the best flavor.
• For a twist, substitute lime or orange juice/zest.
• Add a blueberry compote or coconut for a fun variation.
• Double the recipe for a 9×13-inch pan—add 5–7 minutes to bake time.
• Best served cold and stored in the fridge.