The best lemon pie bars recipe you’ll ever taste, these bars are sweet, citrusy, and rich. A buttery graham cracker crust is layered with a thick, creamy lemon filling and finished with fluffy homemade whipped cream for a bright dessert that’s perfect for barbecues, picnics, baby showers, and everything in between!
The BEST Lemon Pie Bars Recipe
Is there anything better than a lemon dessert when the weather turns warm? Whether we’re talking lemon ice box pie, lemon pound cake, or lemon blueberry cheesecake, I’m a huge fan. And, if you know me, if lemon is in its name, it better be TART!
These bars start with a buttery graham cracker crust and are topped with a rich, creamy lemon filling that’s perfectly balanced between sweet and tangy. The combination of sweetened condensed milk, cream cheese, and fresh lemon juice gives them a smooth texture that’s between cheesecake and custard, which sets them apart from classic lemon bars.
Even better, they’re simple to make and always one of the first desserts to disappear at any gathering!
Ingredients You’ll Need
Graham Cracker Crust: I make a homemade graham cracker crust by combining crushed graham cracker crumbs, granulated sugar, and unsalted butter.
Sweetened Condensed Milk: This balances some of the tartness of the lemons and contributes to the smooth, creamy filling.
Cream Cheese: This forms the base of the filling, creating a thick, creamy consistency and delicious, tangy taste. Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub!
Granulated Sugar: This sweetens the filling, giving it a bit of structure and helping to balance some of the tartness of the lemons.
Egg Yolks: These thicken the filling and give it a custard-like texture.
Lemon: We’re using both fresh lemon juice and lemon zest to give the filling a bright, bold, citrusy taste. Avoid the white pith of the lemon when zesting, as it can give the filling a slightly bitter taste.
Whipped Cream Topping: Made with heavy cream, powdered sugar, and vanilla, homemade whipped cream is super light and fluffy, balancing the richness of the bars. For even more lemon flavor, make lemon whipped cream instead.
How to Make the Best Lemon Pie Bars Recipe from Scratch
Step 1. Make the graham cracker crust. Combine all the crust ingredients in a bowl until the mixture resembles damp sand. Then, press the mixture evenly into the bottom of a square baking pan lined with parchment paper. Bake just until the crust is lightly golden brown and set, and let it cool completely.
Step 2. Prepare the filling. Next, beat the cream cheese in a medium bowl, and whisk in the sweetened condensed milk, followed by the remaining filling ingredients.
Step 3. Layer and bake. Pour the filling over the cooled crust, spreading it out evenly. Return the pan to the oven, and bake until the center is set but still has a jiggle like Jell-O, similar to key lime cheesecake.
Step 4. Cool. Place the baking dish on a wire rack, and let the bars cool at room temperature. Then, cover the bars, and transfer them to the fridge.
Step 5. Prepare the topping. Using a hand mixer, beat the topping ingredients in a bowl until peaks form. Spread the whipped cream evenly over the lemon bars,
Step 6. Serve. Finish with a sprinkle of lemon zest, and enjoy!
My Top Tips & Tricks
- Press the crust firmly. Use the bottom of a glass or measuring cup to pack it down evenly so it holds together when sliced.
- Make sure the cream cheese is fully softened. This helps the filling blend smoothly without lumps. If it’s too cold, you’ll end up with a slightly grainy texture.
- Whisk the filling gently. You want everything fully combined, but avoid overmixing to keep the filling smooth and not overly airy.
- Don’t overbake. The center should still have a slight jiggle (like Jell-O). It will continue to set as it cools and chills.
- Let the lemon bars cool completely before chilling. This prevents condensation and helps the filling set properly.
- Whip the cream just until peaks form. Overwhipping can make it grainy instead of light and fluffy.
- Add the topping just before serving. This keeps the whipped cream fresh and prevents it from weeping in the fridge.
FAQs
How do I know when my lemon bars are set?
The edges should look fully set, while the center still has a slight jiggle. They’ll continue to firm up as they cool and chill in the fridge. If the center looks liquidy, the bars need more time in the oven. Keep a close eye on them, and adjust the cooking time as needed.
Do I need to refrigerate lemon pie bars?
Yes! Because of the creamy, custard-like filling, these bars should be stored in the refrigerator. Keep them covered in an airtight container for up to 4 days.
How can I make clean cuts when serving lemon bars?
I like to create a parchment paper sling, letting the parchment paper hang over both sides of the pan. Then, I lift it up to cleanly remove the bars and use a sharp knife to slice, running it under hot water and wiping it clean between each cut.
More Dessert Bar Recipes
- Frosted Sugar Cookie Bars with Strawberry Buttercream Frosting
- The Best 7 Layer Bars
- Banana Bars with Chocolate Chips
- Soft and Chewy Chocolate Chip Cookie Bars
- Biscoff Cheesecake Bars with Biscoff Whipped Cream
- Apple Crisp Cheesecake Bars
I hope you think this is the Best Lemon Pie Bar Recipe EVER! It’s easy to make, crumbly, creamy, and full of sweet, citrusy flavor. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The Best Lemon Pie Bars with Graham Cracker Crust
Ingredients
For the crust:
- 1 1/2 cup graham cracker crumbs about 12 full crackers, finely crushed
- 3 tbsp granulated sugar
- 6 tablespoons unsalted butter melted
For the filling:
- 14 oz sweetened condensed milk
- 4 oz cream cheese room temperature
- 2 tbsp granulated sugar
- 6 large egg yolks
- 1 cup lemon juice fresh
- 1 tablespoon fresh lemon zest
For the topping:
- 1 1/2 c heavy cream
- 3-4 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- lemon zest for garnish
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, mixing until the texture resembles damp sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let it cool completely. Reduce the oven temperature to 300°F.
- In a medium bowl, beat cream cheese until smooth. Then, add the sweetened condensed milk to the cream cheese and whisk periodically as you pour the milk. Next, whisk in egg yolks, sugar, vanilla, lemon juice, and 1 tablespoon of lemon zest until smooth. Carefully pour the filling over the cooled crust, spreading it evenly.
- Return the pan to the oven and bake at 300°F for 30–35 minutes, until the filling is just set in the center but still has a jiggle like jell-o. Don’t over bake. Place the pan on a wire rack and let it cool completely, about 2 hours.
- Cover and refrigerate for at least 3 hours before slicing and serving. Use the parchment lining to lift the bars out of the pan for easier cutting.
- Prepare the topping: using a hand mixer, beat the heavy cream, powdered sugar, and vanilla in a medium bowl on medium-high speed until peaks form. Spread the whipped cream evenly over the bars and, if desired, finish with a sprinkle of lemon zest and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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