If you’re ready for a dessert that’s sunshine on a plate, these Lemon Cream Pie Bars are the ultimate answer. They bring the best of creamy pie and zesty citrus bars together in a way that is impossibly refreshing and so simple to whip up. Tangy lemon curd filling, buttery graham cracker crust, and a soft cloud of whipped cream come together with just a handful of basic ingredients for a treat that’s impossible to resist—especially when you need a little bright pick-me-up any time of year.
Ingredients You’ll Need
One of the absolute joys of making Lemon Cream Pie Bars is the simple, everyday ingredients that magically transform into something special. Each one brings a unique element—richness, tang, texture, and a dash of sweetness—creating a treat bursting with flavor and color.
- Graham cracker crumbs: These offer the perfect crunchy, buttery foundation for the bars, soaking up all the lemony goodness.
- Granulated sugar: Just a hint of sugar sweetens the crust and balances the tart lemon filling.
- Unsalted butter (melted): Melted butter binds the crust and adds richness—use unsalted to control the flavor.
- Sweetened condensed milk: This is the secret superstaryielding a creamy, sweet base for that luscious lemon filling.
- Large egg yolks: Egg yolks give the filling its beautiful texture and help everything set up firm but velvet-smooth.
- Fresh lemon juice: Nothing compares to fresh-squeezed lemon juice for bold, tart flavor—don’t skimp here!
- Lemon zest: The zest gives an aromatic kick and beautiful bursts of color throughout the bars.
- Whipped topping or whipped cream: A gentle cloud on top, balancing the tang and making every bite completely dreamy.
How to Make Lemon Cream Pie Bars
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F to make sure it’s nice and hot for a crisp crust. Line an 8×8-inch baking dish with parchment paper, leaving a little overhang—trust me, this makes lifting out and slicing your Lemon Cream Pie Bars a total breeze later on.
Step 2: Make the Graham Cracker Crust
Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the crumbs look like wet sand. Press this mixture evenly and firmly into the bottom of your prepared pan to form a sturdy base. Bake for 8 to 10 minutes until lightly golden, then take it out and let it cool while you whip up the filling.
Step 3: Whisk Up the Lemon Filling
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and vivid lemon zest. Blend until the mixture looks silky smooth and totally uniform—this is where the magic starts! Pour the creamy mixture over the slightly cooled crust and use a spatula to spread it out into every corner.
Step 4: Bake Until Set
Return the pan to the oven and bake for another 15 to 18 minutes. You’re looking for the filling to be just set—it should jiggle a little in the center, but not look soupy. Don’t overbake; the bars will finish setting up as they cool on the counter and then in the fridge.
Step 5: Chill and Slice
Let the Lemon Cream Pie Bars cool completely at room temperature, then pop them into the fridge for at least 3 hours (overnight is fine, too) to get perfectly sliceable squares. Use the parchment overhang to lift the whole slab out of the pan. Cut into neat bars, wiping your knife between cuts for the prettiest presentation.
Step 6: Top with Whipped Cream
Just before serving, pipe or dollop whipped cream over each bar. This final touch adds a creamy sweetness that balances the tart filling for a pure, blissful bite every time.
How to Serve Lemon Cream Pie Bars
Garnishes
Don’t underestimate the power of a little flair! Sprinkle extra lemon zest, twist of candied lemon peel, or even a handful of fresh berries right on top of your chilled Lemon Cream Pie Bars for a pop of color and a dazzling finish.
Side Dishes
While these bars are stars on their own, they’re lovely alongside fresh fruit salad, a cup of floral tea, or a scoop of raspberry sorbet. These cool, tangy sides keep the meal feeling light and celebratory, making your dessert spread shine even brighter.
Creative Ways to Present
You can serve Lemon Cream Pie Bars as tiny two-bite squares for parties, stack them in cupcake wrappers for picnics, or plate them with a drizzle of raspberry coulis for an elegant dinner party finale. For summer gatherings, a platter of chilled bars decorated with edible flowers is truly swoon-worthy!
Make Ahead and Storage
Storing Leftovers
Any leftover Lemon Cream Pie Bars can be stored in an airtight container in the refrigerator for up to 4 days. The crust holds up wonderfully, and the flavor seems to deepen with each passing day—making them a fantastic make-ahead treat for busy weeks or impromptu visitors.
Freezing
Lemon Cream Pie Bars freeze beautifully. Just wrap each bar individually or layer them with parchment between each row in a freezer-safe container. They’ll keep for up to three months; defrost overnight in the fridge before serving for best texture.
Reheating
No need to reheat these dessert bars—the whole charm is their cool, creamy texture. If you’re craving a little warmth, let the bars sit at room temperature for about 10 minutes before serving, but keep your whipped cream chilled until the very end.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice makes a world of difference in both flavor and aroma for Lemon Cream Pie Bars. While bottled juice will work in a pinch, the taste won’t be nearly as vibrant or bright—go fresh if you can!
Why do I need to use egg yolks only?
Egg yolks give the filling its silken, custardy texture and help everything set without turning rubbery. The whites aren’t needed here—save them for another baking project or an omelet!
Can I double this recipe for a larger crowd?
Absolutely! Simply double all the ingredients and bake in a 9×13-inch pan. The bars will be just as delicious, but you may need to add a few more minutes to the baking times to ensure the filling sets properly.
How do I keep the crust from getting soggy?
A well-baked crust is key! Make sure to bake it until golden before adding the filling, and chill the bars thoroughly before slicing. This will ensure every serving has that perfect, slightly crisp crust.
What kind of whipped cream should I use for topping?
You can use homemade whipped cream (just beat heavy cream with a touch of sugar) or your favorite store-bought whipped topping. For extra elegance, pipe it on with a star tip right before serving.
Final Thoughts
There’s just something unforgettable about the combination of tangy lemon and creamy filling, all nestled on a buttery, crumbly crust. If you’ve never tried Lemon Cream Pie Bars before, I can’t encourage you enough to give them a go! They’re bright, easy, and bound to disappear in record time, so don’t be surprised when you start getting repeat requests for this fresh-baked sunshine.
Print
Lemon Cream Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes (including chilling)
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshing citrus flavors of these delightful Lemon Cream Pie Bars. A buttery graham cracker crust holds a luscious lemon filling, topped with a dollop of whipped cream for the perfect finish.
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
Topping:
- 1 cup whipped topping or whipped cream (for serving)
Instructions
- Preheat the oven: Preheat the oven to 350°F and 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.
- Make the Filling: Whisk together condensed milk, egg yolks, lemon juice, and zest. Pour over the crust.
- Bake: Bake until set, then cool and refrigerate.
- Serve: Cut into squares and top with whipped cream before serving.
Notes
- Use Meyer lemons for a slightly sweeter flavor.
- For a firmer crust, bake it a few extra minutes before adding the filling.
- These bars can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
