Description
These Lemon Cream Pie Bars are tangy, sweet, and irresistibly creamy with a buttery graham cracker crust. Made with just a few ingredients and no fancy steps, they’re the perfect easy dessert for sunny days, casual get-togethers, or whenever you need a bright, no-fuss treat. They’re everything you love about lemon pie—in sliceable bar form!
Ingredients
- For the crust:
- 1 ½ 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 (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract (optional)
- Optional Toppings:
- Whipped cream
- Extra lemon zest or thin lemon slices
Instructions
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Prep the Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
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Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the pan.
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Prebake the Crust: Bake crust for 8 minutes, then remove from oven.
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Make the Filling: In a bowl, whisk together condensed milk, egg yolks, lemon juice, zest, and vanilla until smooth.
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Assemble: Pour lemon filling over the warm crust and smooth the top.
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Bake: Return to oven and bake for 15–18 minutes, or until the center is just set (slightly jiggly is okay).
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Cool & Chill: Let cool to room temp, then refrigerate for at least 3 hours (or overnight) until fully set.
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Serve: Cut into squares and top with whipped cream and lemon zest, if desired.
Notes
- Fresh lemon juice and zest give the best flavor—skip bottled if possible.
- Easily doubled in a 9×13-inch pan with a few extra minutes of bake time.
- Add coconut to the filling or swap in lime juice for a fun twist.
- For even easier prep, use a store-bought graham crust in a pie dish.
