Why You’ll Love This Recipe
- Zesty & Refreshing : The bright, tangy lemon flavor is balanced by the creamy filling and buttery crust.
- No-Bake Option : Skip the oven with a no-bake version for even lazier days.
- Easy to Make : Simple ingredients and minimal steps make this recipe perfect for beginners.
- Portable & Shareable : Cut into bars for easy serving at parties, picnics, or potlucks.
- Customizable : Top with whipped cream, zest, or berries for added flair.
Ingredients You’ll Need
Makes 16 bars
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 sheets, crushed)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter , melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- Zest of 1 large lemon
- 2 large egg yolks , lightly beaten
Optional Topping:
- 1 cup whipped cream (homemade or store-bought)
- Lemon zest , for garnish
- Fresh berries , for decoration
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C) if baking. Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 8–10 minutes , or until lightly golden. Let cool while you prepare the filling. (Skip baking if making a no-bake version.)
Step 2: Prepare the Lemon Filling
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and fully combined.
- Pour the lemon mixture over the cooled crust and spread evenly.
Step 3: Chill
- Refrigerate the bars for at least 4 hours , or until the filling is set and firm. For faster chilling, place the pan in the freezer for 1–2 hours.
