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lemon cream pie bars


  • Author: Isabella Hayes
  • Total Time: 5 hours
  • Yield: 9 to 16 bars
  • Diet: Vegetarian

Description

🍋 Brighten your dessert menu with these lemon cream pie bars, combining a tangy lemon layer with a smooth, creamy cheesecake base.
🍰 Perfect for easy preparation and refreshing flavor, these bars are ideal for gatherings or a sweet treat any day.


Ingredients

– 1 cup graham cracker crumbs

– 1/4 cup granulated sugar

– 1/2 cup unsalted butter, melted

– 8 oz (about 225 g) cream cheese, softened

– 1/2 cup powdered sugar

– 1 cup whipped topping (such as whipped cream or a whipped topping substitute)

– 1 (14 oz / about 400 g) can sweetened condensed milk

– 1/2 cup fresh lemon juice

– Zest of 1 lemon

– 4 large egg yolks

– Optional Topping: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, additional whipped cream, lemon slices, and powdered sugar for garnish


Instructions

Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.

Make the crust: In a bowl, mix 1 cup graham cracker crumbs and 1/4 cup granulated sugar. Stir in 1/2 cup melted unsalted butter until the mixture is crumbly and holds together when pressed.

Press and bake crust: Press the crust firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let the crust cool completely.

Prepare the cream cheese layer: Beat 8 oz softened cream cheese until smooth. Gradually add 1/2 cup powdered sugar and continue beating until fluffy. Gently fold in 1 cup whipped topping using a figure-eight motion.

Spread the cream cheese layer: Evenly spread this creamy mixture over the cooled crust. Place the pan in the refrigerator while preparing the lemon filling.

Make lemon filling: In a separate bowl, whisk together 1 (14 oz) can sweetened condensed milk, 1/2 cup fresh lemon juice, zest of 1 lemon, and 4 large egg yolks until smooth.

Assemble and bake: Pour the lemon mixture over the cream cheese layer and spread evenly. Bake at 350°F for 15-20 minutes, or until the lemon filling is set but slightly jiggly.

Cool and chill: Remove the bars from the oven and let them cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the layers to firm.

Optional topping: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread over chilled bars before serving.

Cut and serve: Use the parchment to lift bars out of the pan. Cut into 9 to 16 squares, wiping the knife with hot water between cuts for clean edges. Garnish with extra whipped cream, lemon slices, and powdered sugar if desired.

Notes

🧀 Use room temperature cream cheese to ensure a smooth and lump-free cream cheese layer.
🍋 Fresh lemon juice and zest are key to achieving the best, vibrant lemon flavor.
⏳ Avoid overbaking the lemon filling to maintain a creamy, luscious texture.

  • Prep Time: 30 minutes
  • Chilling time: 4+ hours
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 85 mg

Keywords: Lemon, Cream Pie, Bars, Refreshing