No-Bake Lemon Bars: Zesty And Refreshing
Bright, tangy, and irresistibly creamy—these No-Bake Lemon Bars are the perfect dessert for lemon lovers who want an easy, no-oven treat.
They feature a buttery graham cracker crust topped with a zesty lemon layer that sets beautifully in the fridge. Whether you’re craving something refreshing for a summer picnic or a delightful dessert to share, these bars are simple yet sophisticated.
Ready in a fraction of the time it takes to bake, they’re ideal for quick and satisfying indulgence. Let’s bring a burst of sunshine to your dessert table with these no-fuss, no-bake Lemon Bars!
Things You Need for This Recipe:
- 8×8-inch or 9×9-inch square pan
- Mixing bowls
- Spatula or spoon
- Food processor (optional) for crumbs
- Parchment paper for easy removal
Major Steps for This Recipe:
- Prepare the Crust:
Mix graham cracker crumbs with melted butter and press it into the pan to form a firm base. - Make the Lemon Filling:
Combine sweetened condensed milk, lemon juice, and zest to create a luscious and tangy topping. - Assemble and Chill:
Spread the filling over the crust, smooth it out, and refrigerate until set. - Slice and Serve:
Once firm, slice into bars, dust with powdered sugar if desired, and enjoy!
Ellie’s Secret Tips on This Recipe:
- Use Fresh Lemon Juice and Zest: Bottled lemon juice can’t replicate the vibrant flavor fresh lemons bring.
- Firm Press for the Crust: Use a flat-bottomed glass or spoon to pack the crust tightly for a sturdy base.
- Chill Long Enough: Let the bars chill for at least 4 hours, or overnight for the best texture.
- Optional Topping: A dollop of whipped cream or a sprinkle of crushed graham crackers can elevate the presentation.
- Make It Ahead: These bars keep well in the fridge for 3–4 days, so they’re perfect for prepping ahead of time.
No-Bake Zesty Lemon Bars
Bright, tangy, and irresistibly creamy—these No-Bake Lemon Bars are the perfect dessert for lemon lovers who want an easy, no-oven treat.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
For the Crust:
- Line an 8×8-inch or 9×9-inch square pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.
- Press the mixture firmly into the bottom of the pan to form an even crust. Place the pan in the fridge to chill while preparing the filling.
For the Lemon Filling:
- In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
Assemble and Chill:
- Pour the lemon filling over the chilled crust, spreading it evenly with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
Slice and Serve:
- Once set, lift the bars out of the pan using the parchment paper. Slice into squares or rectangles.
- Optional: Dust with powdered sugar or add a touch of zest on top for extra flair.
