Description
Bright and creamy lemon cream pie bars with a buttery graham cracker crust, tangy lemon filling, and a lightly sweet whipped topping, perfect for a refreshing dessert.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 cans (14 oz each) sweetened condensed milk
- ½ cup sour cream
- ¾ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whipped cream or whipped topping
- Optional: extra lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Combine graham cracker crumbs, sugar, and melted butter; press firmly into bottom of pan.
- Whisk together condensed milk, sour cream, lemon juice, and lemon zest until smooth.
- Pour filling over crust and spread evenly.
- Bake 15–18 minutes until set but not browned.
- Cool completely, then refrigerate at least 2 hours.
- Top with whipped cream and garnish with extra lemon zest before slicing into bars.
Notes
- Swap graham cracker crust for vanilla wafer or shortbread cookie crust for different flavors.
- Add a tablespoon of lime juice with lemon juice for extra tang.
- Top with crushed meringue for a lemon meringue twist.
- Store covered in fridge up to 5 days.
- Freeze (without whipped topping) up to 2 months; thaw before topping and serving.
- Use sharp knife wiped between cuts for clean slices.
- Replace sour cream with plain Greek yogurt if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 26g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
