Hey y’all! If you’re craving something sweet and easy to whip up, these Lazy Day Lemon Cream Pie Bars are just the treat for you. Bursting with zesty lemon flavor and a creamy texture, these bars are perfect for any occasion, whether it’s a family gathering or a cozy night in. Let’s get cooking!
Why You’ll Love This
- Quick and easy to prepare, making them perfect for lazy days.
- The tangy lemon flavor is a refreshing change from typical desserts.
- Perfectly creamy with a delightful buttery crust.
- Simple ingredients you probably already have at home.
- Great for sharing at gatherings or enjoying as a personal treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks
- ¼ teaspoon salt
Directions
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated. Press the mixture into the bottom of a greased 9×9 inch baking dish to form an even layer.
Make the Lemon Filling
In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and salt until smooth. Pour the filling over the prepared crust.
Bake and Cool
Bake in the preheated oven for 20-25 minutes, or until the filling is set. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
- For a firmer crust, use a flat-bottomed glass to press the crumbs evenly into the pan. (See more tips on crust making here).
- Adjust the lemon flavor by adding more zest for extra zing.
- For a gluten-free version, use gluten-free graham cracker crumbs.
Variations
- Berry Lemon Bars: Add ½ cup of fresh blueberries or raspberries to the filling.
- Ginger-Lemon Bars: Substitute gingersnap crumbs for graham crackers for a spicier note.
- Vegan Lemon Bars: Use coconut milk instead of sweetened condensed milk, and replace egg yolks with a vegan egg substitute.
Required Equipment
- 9×9 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Storage Instructions
Store the lemon cream pie bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just thaw in the fridge before serving.
Suggested Pairings
These bars are delightful with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a hot cup of tea or coffee for an afternoon treat.
Pro Tips
- Use fresh lemon juice for the best flavor. Pre-bottled juice can lack the vibrant taste of fresh lemons. (Learn juicing tips here).
- Chill the crust before adding the filling to prevent any crumbling.
- For clean slices, wipe the knife clean between cuts.
FAQ
- Can I make these bars ahead of time? Yes, they taste even better the next day as the flavors meld together.
- What can I use instead of graham crackers? Crushed digestive biscuits or shortbread cookies work well.
- How do I know when the filling is set? The center should jiggle slightly but not be liquid. It will continue to set as it cools.
