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.
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
Instructions
-
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into pan.
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Bake crust for 8 minutes, then set aside to cool slightly.
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In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, zest, and vanilla until smooth.
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Pour filling over the warm crust and spread evenly.
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Bake for 15–18 minutes, until edges are set and center jiggles slightly.
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Cool to room temperature, then chill in fridge for at least 3 hours or overnight.
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Slice into bars and top with whipped cream and lemon zest before serving.
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.
