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
Scale
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
