Lazy Day Lemon Cream Pie Bars

I make these lazy day lemon cream pie bars when I want a bright, creamy dessert without spending hours in the kitchen. With a buttery crust, a tangy lemon cream filling, and a lightly sweet topping, they’re the perfect balance of sweet and tart.

Why You’ll Love This Recipe

I love how these bars taste like sunshine in dessert form. The creamy filling has just the right amount of lemony zing, and the crust holds everything together perfectly. They’re easy to make ahead, slice beautifully, and are a hit at potlucks or family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

Filling

• 2 cans (14 oz each) sweetened condensed milk

• ½ cup sour cream

• ¾ cup fresh lemon juice

• 1 tbsp lemon zest

Topping

• 1 cup whipped cream or whipped topping

• Optional: extra lemon zest for garnish

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. For the crust, I combine graham cracker crumbs, sugar, and melted butter until evenly mixed. I press it firmly into the bottom of the pan.

3. For the filling, I whisk together condensed milk, sour cream, lemon juice, and lemon zest until smooth.

4. I pour the filling over the crust and spread it evenly.

5. I bake for 15–18 minutes, just until set (not browned).

6. I cool completely, then refrigerate for at least 2 hours.

7. I top with whipped cream and garnish with extra lemon zest before slicing into bars.

Servings and timing

• Servings: I usually get 12–16 bars.

• Timing: Prep time is about 10 minutes, bake time 15–18 minutes, plus 2 hours chilling, so total time is about 2 hours 30 minutes.

Variations

• I sometimes swap the graham cracker crust for a vanilla wafer crust.

• For extra tang, I add a tablespoon of lime juice along with the lemon juice.

• I’ve topped them with crushed meringue for a lemon pie–meets–lemon meringue twist.

• Using shortbread cookies for the crust gives them a richer flavor.

Storage/reheating

I store these bars covered in the refrigerator for up to 5 days. They can also be frozen (without the whipped topping) for up to 2 months—I thaw them in the fridge before topping and serving. No reheating is needed.

FAQs

Can I use bottled lemon juice?

Yes, but I prefer fresh lemon juice for the brightest flavor.

Can I make these ahead of time?

Absolutely—they taste even better after a night in the fridge.

How do I get clean slices?

I use a sharp knife wiped clean between cuts for neat edges.

Can I make them without sour cream?

Yes—I replace it with plain Greek yogurt for a similar texture.

Do they need to be baked?

Yes—baking helps set the filling so the bars hold their shape.

Conclusion

I enjoy making these lazy day lemon cream pie bars because they’re quick, refreshing, and always a crowd favorite. They’re proof that a simple recipe can taste just as special as a fancy dessert, especially when there’s lemon involved.