Name: Lemon Cream Pie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 (14 oz) can sweetened condensed milk; 3 large egg yolks; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 4 oz cream cheese, softened; Optional: whipped cream, extra lemon zest or thin lemon slices for garnish

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Lemon Cream Pie Bars are a bright, creamy, and tangy dessert layered over a buttery crust, then chilled until set into soft, sliceable bars. These bars take the classic flavors of a lemon cream pie and turn them into an easy, portable treat that I love serving on warm days, at brunches, or whenever I need a sunny, refreshing bite.

Why You’ll Love This Recipe

I love how these bars deliver all the tart-sweet punch of lemon pie with less fuss. The filling is velvety smooth and bursting with citrus flavor, balanced perfectly by a rich, buttery crust. They’re simple to prep, chill beautifully, and always impress with their bright flavor and creamy texture.

Ingredients

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

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)

For the filling:

Sweetened condensed milk
Egg yolks
Fresh lemon juice
Lemon zest
Cream cheese (softened, for extra creaminess)

Optional topping:

Whipped cream
Lemon zest or thin lemon slices for garnish

Directions

I preheat the oven to 350°F (175°C) and line an 8×8 or 9×9-inch pan with parchment paper.
I mix the graham cracker crumbs, sugar, and melted butter until combined, then press the mixture firmly into the bottom of the pan.
I bake the crust for 8–10 minutes and let it cool slightly.
While the crust cools, I beat the cream cheese until smooth, then mix in the sweetened condensed milk, egg yolks, lemon juice, and zest until creamy and fully blended.
I pour the filling over the crust and bake for 15–18 minutes, just until set and slightly firm around the edges.
I let the bars cool at room temperature, then refrigerate for at least 3 hours (or overnight) until fully chilled.
I slice into bars and top with whipped cream or extra lemon zest before serving.

Servings and timing

This recipe makes 9–12 bars. It takes about 15 minutes to prep, 25 minutes to bake, and 3 hours to chill—ready in just under 4 hours total.

Variations

Sometimes I add a coconut crust for a tropical spin or fold a little whipped cream into the filling for an ultra-light texture. I’ve also made these bars with lime or orange juice for a citrus twist.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They’re best served cold, straight from the fridge. I don’t recommend freezing, as the filling may lose its creamy texture.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled will work in a pinch. I always include fresh zest to boost that citrus brightness.

Do I have to use cream cheese?

No, but I love how it adds richness and stability. I can leave it out for a more traditional lemon pie texture using just condensed milk and egg yolks.

Can I make this in a larger pan?

Yes, I double the recipe for a 9×13-inch pan. Baking time may increase slightly—just bake until the center is set.

How do I get clean slices?

I chill the bars thoroughly, use a sharp knife, and wipe it clean between cuts for neat edges.

Can I use a cookie crust instead?

Absolutely. I’ve made these with shortbread cookie crumbs or vanilla wafers and loved the results.

Conclusion

Lemon Cream Pie Bars are a zesty, creamy dessert that’s as easy to make as it is to love. With their silky citrus filling and buttery crust, they’re perfect for spring, summer, or anytime I want a sweet burst of sunshine on a plate. Whether for potlucks, picnics, or just because, these bars never fail to brighten the day.

Olivia