No-Bake Lemon Bars
Creamy no-bake lemon bars with a buttery graham cracker crust and a tangy lemon cheesecake-style filling
PRINT PINServings 16
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 1 2 cup unsalted butter melted
- 2 tbsp granulated sugar
- 1 8 tsp fine salt.
Lemon Filling
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 8 tsp fine salt
- 1 cup heavy whipping cream cold.
Optional Topping
- 1 2 cup whipped cream
- lemon slices
- lemon zest.
INSTRUCTIONS
Crust
- Line an 8x8 inch pan with parchment paper leaving overhang
- mix graham cracker crumbs melted butter sugar and salt until evenly moistened
- press firmly into the pan in an even layer
- chill in the refrigerator for 15 minutes while making the filling.
Lemon Filling
- Beat cream cheese until smooth
- mix in sweetened condensed milk then lemon juice lemon zest vanilla and salt until thick and fully combined
- whip heavy cream to medium peaks in a separate bowl then fold into the lemon mixture until uniform
- spread filling over the chilled crust and smooth the top
- cover and chill until set at least 4 hours preferably 8 to 12 hours
- lift out using parchment overhang and slice with a hot dry knife
- garnish with whipped cream and lemon if desired.
Notes
1. Use fresh lemon juice for best flavor. Chill longer for cleaner slices and a firmer set. For extra stability fold in 1 to 2 tsp unflavored gelatin bloomed in 2 tbsp water and melted. Substitute digestive biscuits or vanilla wafers for graham crackers
Nutrition
Calories: 240kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g