Name: Lemon Cream Pie Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 1 (14 oz) can sweetened condensed milk; 4 large egg yolks; 1/2 cup fresh lemon juice (about 3–4 lemons); 1 tbsp lemon zest; 1/2 cup heavy whipping cream; 2 tbsp powdered sugar; Lemon slices or zest for garnish (optional)

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Get ready to fall head over heels for these Lemon Cream Pie Bars! Imagine the zesty brightness of lemons wrapped in a creamy, cloud-like filling, all resting on a buttery, crunchy graham cracker crust. With every bite, you experience that blissful harmony of tangy and sweet—one that dances across your taste buds and feels just like a slice of summer. Not only are these bars ridiculously easy to throw together, but they’re also the kind of treat that turns any gathering into a celebration. Whether you’re making them for a potluck, picnic, or just a Tuesday night pick-me-up, Lemon Cream Pie Bars never fail to please.

Lemon Cream Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how a few pantry staples and fresh lemons transform into something truly magical. Each ingredient brings its own burst of flavor or creamy texture to the party—nothing fancy, all unforgettable!

Graham cracker crumbs: The backbone of that classic, buttery crust, these soak up melted butter for unbeatable crunch.
Granulated sugar: Just a hint sweetens the crust perfectly and highlights the lemony filling.
Unsalted butter (melted): Provides a rich, melt-in-your-mouth base and helps everything hold together.
Sweetened condensed milk: This is the secret to a creamy, luscious filling that doesn’t require any fuss.
Large egg yolks: Egg yolks add richness and help the bars set up to that perfectly sliceable texture.
Fresh lemon juice: Accept no substitutes! Fresh juice delivers the best tang and brightness—plan on 3–4 lemons.
Lemon zest: Don’t skip it—zest turns up the lemon flavor and gives every bite a colorful, aromatic punch.
Heavy whipping cream: Whipping this creates the dreamiest, silkiest topping—totally worth the few extra minutes.
Powdered sugar: Adds just enough sweetness to the whipped cream, and helps it hold its shape beautifully.
Lemon slices or more zest (optional): The finishing touch for a cheerful, sunny look—completely irresistible!

How to Make Lemon Cream Pie Bars

Step 1: Prepare the Baking Dish

First things first—line your 8×8-inch baking pan with parchment paper and let the edges hang over. This little trick saves you so much hassle when it’s time to lift the finished bars out, keeping every creamy layer intact!

Step 2: Build the Buttery Graham Cracker Crust

Whisk together the graham cracker crumbs, granulated sugar, and that generous pour of melted butter in a medium bowl. Once mixed, press the sandy mixture firmly and evenly into your prepared pan. Bake the crust at 350°F (175°C) for about 10 minutes until set and fragrant, then pull it out so it can cool while you work on the filling.

Step 3: Make the Lemon Cream Filling

In another bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until it’s silky smooth. The bright aroma will already have your mouth watering! Pour the lemony filling over the warm crust and smooth it out into an even layer.

Step 4: Bake the Bars

Slide the pan back into the oven and bake for 15–18 minutes. You’re looking for a center that’s set but with just the slightest jiggle—think of it as the sweet spot between custard and pie. Once baked, let the bars cool to room temperature, and then pop them in the fridge for at least 3 hours, or until they’re fully chilled and gloriously firm.

Step 5: Whip Up the Creamy Topping

Right before serving, whip the heavy cream and powdered sugar together until you get fluffy, billowy peaks. Dollop, spread, or pipe the whipped cream over the chilled bars for that final touch of luxury. If you’d like, add lemon slices or a sprinkle of extra zest for a gorgeous presentation.

Step 6: Slice and Serve

Using the parchment paper tabs, gently lift the Lemon Cream Pie Bars from the pan. Slice into 9 squares (or more if you prefer smaller treats), and prepare for everyone to reach for seconds!

How to Serve Lemon Cream Pie Bars

Garnishes

For that signature burst of sunshine, top your Lemon Cream Pie Bars with curls of fresh lemon zest or thin lemon slices. You can even add a few edible flowers or a sprinkle of powdered sugar for extra charm—they make every plate look like a little celebration.

Side Dishes

Pair these bars with a handful of juicy summer berries (raspberries and blueberries are perfection) or a fruit salad for a refreshingly light finish. A cup of freshly brewed tea or cold brew coffee can also provide a pleasant, balanced contrast to all that sweet creaminess.

Creative Ways to Present

Try serving your Lemon Cream Pie Bars in mason jars for a fun, portable picnic treat or on a tiered dessert tray alongside other bar cookies for a festive party spread. For an elegant touch, place each bar in a cupcake liner and arrange them on a platter with mint sprigs.

Make Ahead and Storage

Storing Leftovers

To store leftovers, simply cover your Lemon Cream Pie Bars tightly and refrigerate for up to 4 days. The flavors stay bright and the crust holds onto its crunch, making these bars the perfect make-ahead dessert for busy schedules.

Freezing

You can absolutely freeze these bars! Place un-topped bars in an airtight container, separating layers with parchment paper. Freeze for up to 2 months, and just thaw overnight in the refrigerator before adding whipped cream and serving.

Reheating

Lemon Cream Pie Bars are best enjoyed cold or at cool room temperature, so reheating isn’t necessary. If you like, simply let them rest at room temperature for 10–15 minutes before serving to take off the chill and make them extra silky.

FAQs

Can I use bottled lemon juice instead of fresh?

While it’s tempting, fresh lemon juice truly gives the best, brightest flavor in Lemon Cream Pie Bars. Bottle juice can taste a bit flat, so break out the fresh lemons if you can!

How can I make the crust extra crunchy?

If you love a really firm, crunchy base, bake the graham cracker crust for 2–3 more minutes, keeping an eye out for a golden hue—that extra toasting makes a big difference.

What’s the best way to cut neat slices?

For picture-perfect squares, chill the bars thoroughly and use a sharp knife wiped clean between each cut. A warm knife (rinsed under hot water then dried) glides through the creamy filling beautifully.

Can I make Lemon Cream Pie Bars gluten-free?

Absolutely! Swap in your favorite gluten-free graham crackers for the crust, making sure to check the rest of your ingredients for any hidden gluten.

Do these need to be kept refrigerated?

Yes—because of the dairy and eggs in the creamy filling, Lemon Cream Pie Bars should always be kept chilled until ready to serve. They taste best cold, anyway!

Final Thoughts

If you’re looking to brighten up your dessert game, Lemon Cream Pie Bars are simply unbeatable. Bursting with zesty, creamy goodness on a crave-worthy crust, they’re a breeze to make and even easier to devour. Give them a try—you’ll see why they’re a favorite every time lemon season rolls around!

Lemon Cream Pie Bars Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 3 hours 40 minutes
Yield: 9 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing tanginess of these Lemon Cream Pie Bars that combine a buttery graham cracker crust with a luscious lemon filling topped with whipped cream. Perfect for any occasion, these bars are a delightful treat for lemon dessert lovers.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Filling:

1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest

For the Topping:

1/2 cup heavy whipping cream
2 tbsp powdered sugar
Lemon slices or zest for garnish (optional)

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Instructions

Preheat the oven: to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the Filling: Whisk condensed milk, egg yolks, lemon juice, and zest. Pour over crust and bake for 15–18 minutes.
Chill: Cool to room temperature, then refrigerate for at least 3 hours.
Whip the Cream: Beat heavy cream and powdered sugar until stiff peaks form.
Finish: Spread whipped cream over bars, garnish with lemon, and slice before serving.