No Bake Lemon Icebox Bars
A refreshing and easy-to-make dessert perfect for summer gatherings. These lemon bars feature a graham cracker crust and a creamy lemon filling.
Equipment
- 1 9x13 inch baking dish lined with parchment paper
- 1 mixing bowl large
- 1 electric mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Lemon Filling
- 16 oz cream cheese softened
- 14 oz can sweetened condensed milk
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
Preparation
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into a lined 9x13-inch baking dish. Chill in the refrigerator while making the filling.
- In a large bowl, beat cream cheese until smooth. Gradually add condensed milk and mix until combined. Stir in lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the lemon filling over the prepared crust, spreading evenly. Cover and refrigerate for at least 4 hours or until set.
Serving
- Cut into squares and serve chilled. Garnish with lemon slices or additional lemon zest if desired.
Storage
- Store leftover bars in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
Notes
Pro Tips: Ensure cream cheese is at room temperature for a smooth filling. Use fresh lemon juice for the best flavor.
Ingredient Substitutions: Use gluten-free graham crackers for a gluten-free version.
How to Serve: Serve chilled with a garnish of lemon slices.
Storage & Freshness: Store in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
Make-Ahead Tips: Prepare a day in advance and refrigerate overnight for best results.
Ingredient Substitutions: Use gluten-free graham crackers for a gluten-free version.
How to Serve: Serve chilled with a garnish of lemon slices.
Storage & Freshness: Store in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
Make-Ahead Tips: Prepare a day in advance and refrigerate overnight for best results.