Description
These no-bake lemon cream bars are a refreshing and tangy dessert with a buttery graham cracker crust and a smooth, creamy lemon filling. Perfect for warm weather and easy to make ahead.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9×9-inch dish lined with parchment paper. Refrigerate while preparing filling.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk until fully combined. Add lemon juice, lemon zest, and vanilla extract; mix until smooth and thickened.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold half of the whipped cream into the lemon mixture until no streaks remain. Reserve the remaining whipped cream for topping.
- Pour the lemon filling over the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours or until set.
- Once set, spread the reserved whipped cream over the top. Slice into bars and serve chilled. Garnish with additional lemon zest if desired.
Notes
You can customize the seasonings to taste. For a stronger lemon flavor, add an extra tablespoon of lemon juice. The bars can be stored in the refrigerator for up to 3 days.