Lazy day lemon cream pie bars are the perfect dessert when I want something sweet, tangy, and refreshing without spending hours in the kitchen. With a buttery crust, creamy lemon filling, and no-fuss preparation, these bars bring all the flavor of a lemon cream pie in an easy-to-slice, no-stress form. They’re light, bright, and ideal for spring, summer, or whenever I’m craving something citrusy and cheerful.
Why You’ll Love This Recipe
I love this recipe because it’s simple, satisfying, and made with just a few pantry staples. The creamy lemon filling is smooth and sweet with just the right amount of tartness, and the crust holds up beautifully. There’s no complicated technique or long ingredient list—just a quick mix, bake, chill, and enjoy. It’s my go-to for potlucks, picnics, or lazy weekend baking.
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
- Lemon juice (freshly squeezed)
- Lemon zest (optional, for extra flavor)
- Egg yolks
- Whipped topping (for garnish, optional)
- Optional: powdered sugar for dusting or extra lemon slices for decoration
Directions
- I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.
- In a bowl, I mix the graham cracker crumbs, melted butter, and sugar until combined. I press the mixture firmly into the bottom of the pan to form an even crust.
- I bake the crust for 8–10 minutes, then let it cool slightly while I prepare the filling.
- In another bowl, I whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and creamy.
- I pour the filling over the cooled crust and bake for 15–18 minutes, or until just set.
- I let the bars cool completely at room temperature, then chill them in the fridge for at least 2 hours before slicing.
- Just before serving, I top with whipped topping or a dusting of powdered sugar if I want a little extra flair.
Servings and Timing
This recipe makes about 9 square bars. It takes around 15 minutes to prep, 25 minutes to bake, and at least 2 hours to chill, so I usually plan ahead if I want them for dessert or a gathering.
Variations
- I’ve swapped lemon juice for lime or a lemon-lime mix for a fun twist.
- A shortbread crust works well if I want a slightly richer, cookie-like base.
- Adding shredded coconut to the crust gives it a tropical feel.
- I sometimes add a touch of vanilla extract to the filling for extra depth.
Storage/Reheating
I store the bars covered in the refrigerator for up to 4 days. They stay firm and delicious when chilled. I don’t recommend freezing, as the texture of the creamy filling can change.
FAQs
Can I use bottled lemon juice?
Yes, but fresh lemon juice gives a brighter flavor. I use fresh when I can, especially since I often zest the lemon too.
Can I use a 9x13 pan?
You can double the recipe for a 9x13-inch pan. Just keep an eye on the baking time—it may need a few extra minutes.
Can I make these ahead of time?
Definitely. I often make them the day before I plan to serve them so they’re fully set and easy to slice.
Are these very sweet?
They’re sweet and tart, like a classic lemon pie. If I want to tone down the sweetness, I use less sugar in the crust or add a pinch of salt to the filling.
Do they need to be refrigerated?
Yes, because of the creamy filling, I always store them in the fridge until ready to serve.
Conclusion
Lazy day lemon cream pie bars are everything I love about lemon desserts—bright, creamy, and just the right amount of tangy—in a low-effort, high-reward recipe. Whether I’m baking for a picnic, a party, or just because I need a citrusy pick-me-up, these bars are an easy win every single time.
Lazy Day Lemon Cream Pie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Lazy Day Lemon Cream Pie Bars are the perfect easy dessert—sweet, tangy, and made with simple ingredients. With a buttery graham cracker crust and a creamy lemon filling, these citrusy bars are a no-fuss treat ideal for summer, spring, or any time you need a refreshing dessert.
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest (optional)
- 3 large egg yolks
- Optional Toppings:
- Whipped topping or whipped cream
- Powdered sugar
- Lemon slices or zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper or lightly grease.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
- Bake crust for 8–10 minutes. Let cool slightly.
- In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour filling over the cooled crust and bake for 15–18 minutes until set.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Slice into bars. Garnish with whipped topping, powdered sugar, or lemon slices before serving, if desired.
Notes
- Fresh lemon juice adds the brightest flavor, but bottled can be used in a pinch.
- Don’t skip the chilling step—this helps the bars firm up and slice cleanly.
- For extra richness, try a shortbread crust instead of graham cracker.
