Lemon Icebox Bars
Lemon Icebox Bars are a refreshing no-bake dessert perfect for summer. With a creamy lemon filling and a buttery graham cracker crust, they are a delightful treat for any occasion.
Equipment
- 1 9x13 inch baking dish lined with parchment paper
- 1 mixing bowl large
- 1 electric mixer
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Lemon Filling
- 2 cans sweetened condensed milk 14 oz each
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Mix until well combined, then press into the bottom of a 9x13 inch baking dish lined with parchment paper.
- Place the baking dish in the refrigerator to chill the crust while you prepare the filling.
Filling
- In a large mixing bowl, combine sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and salt. Use an electric mixer to beat until smooth and creamy.
- Remove the crust from the refrigerator and pour the lemon filling over it, spreading evenly with a spatula.
Chilling
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Once set, remove the bars from the dish using the parchment paper and slice into squares. Serve chilled.
Serving
- Serve the bars with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage
- Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month.
Notes
Pro Tips: Chill the bars overnight for the best texture. Ingredient Substitutions: Use gluten-free graham crackers for a gluten-free version. How to Serve: Serve chilled with fresh berries on top. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Prepare a day in advance for best flavor.