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 cookie crust and a creamy lemon filling, these bars are light, zesty, and easy to make using simple ingredients. They’re a slice of sunshine in dessert form—perfect for spring, summer, or any day I want a burst of citrus.
Why You’ll Love This Recipe
I love this recipe because it’s fuss-free but delivers big flavor. The lemon filling is rich and silky with the perfect balance of sweetness and tartness, while the crust adds just the right amount of crunch. It feels like a cross between lemon pie and cheesecake, but with way less work. No complicated steps, no fancy tools—just pure lemony goodness in every bite. It’s my go-to when I want to whip up something that tastes like I spent hours on it.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lemon cake mix
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Eggs
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Butter (melted)
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Sweetened condensed milk
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Lemon juice (fresh is best)
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Lemon zest
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Cream cheese (softened)
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Powdered sugar (optional, for dusting)
directions
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I preheat the oven to 350°F and lightly grease a 9x13 inch baking dish.
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In a mixing bowl, I combine the lemon cake mix, one egg, and melted butter. I mix until crumbly and press the mixture firmly into the bottom of the pan to form the crust.
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In another bowl, I beat together softened cream cheese and sweetened condensed milk until smooth.
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I add in lemon juice, lemon zest, and one egg, then mix until the filling is creamy and well combined.
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I pour the lemon mixture over the crust and spread it out evenly.
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I bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly.
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I let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing. Sometimes, I dust the top with powdered sugar before serving.
Servings and timing
This recipe makes about 12 to 16 bars, depending on how big I slice them. Prep takes just 10 minutes, baking around 25–30 minutes, plus chill time. Altogether, I usually plan for about 2.5 to 3 hours from start to serve (including cooling and chilling).
Variations
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I add a little vanilla extract to the filling for extra depth.
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For a crunchier crust, I mix in crushed graham crackers or shortbread crumbs with the cake mix.
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I sometimes swirl a little raspberry or blueberry jam into the lemon filling for a fruity twist.
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To lighten it up, I use low-fat cream cheese and light condensed milk—it’s still delicious.
storage/reheating
I store these bars covered in the refrigerator for up to 4 days. They’re best served cold or slightly chilled, and I never need to reheat them. For longer storage, I freeze individual bars wrapped tightly in plastic wrap and foil for up to a month. I just thaw them overnight in the fridge before enjoying.
FAQs
Can I use bottled lemon juice?
I prefer fresh lemon juice for the best flavor, but bottled works in a pinch if I’m short on time or lemons.
Can I make these bars ahead of time?
Yes, I often make them a day before. They hold their shape better when fully chilled, and the flavor gets even better overnight.
Can I use a different cake mix flavor?
I’ve used white or vanilla cake mix when I didn’t have lemon, and they still turned out great with a slightly milder citrus flavor.
Why does the center look slightly jiggly after baking?
That’s normal—it firms up as it cools. I make sure not to overbake it or the texture might turn dry and crumbly.
Can I make this gluten-free?
Yes, I just use a gluten-free cake mix and double-check all my other ingredients. The result is just as tasty.
Conclusion
Lazy Day Lemon Cream Pie Bars are the ultimate dessert when I want something quick, easy, and bursting with lemon flavor. They’re smooth, creamy, and perfectly tangy without being overpowering. Whether I’m bringing dessert to a party or just craving something citrusy at home, these bars never disappoint.
Lazy Day Lemon Cream Pie Bars
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 2 hours
- Yield: 2.5–3 hours
- Category: Dessert, Bars
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Lazy Day Lemon Cream Pie Bars are a no-fuss dessert made with lemon cake mix, sweetened condensed milk, and cream cheese for a rich, tangy filling over a buttery crust. This easy lemon dessert is perfect for spring, summer, potlucks, or when you need a citrusy treat with minimal effort.
Ingredients
- 1 box lemon cake mix
- 2 eggs (divided)
- ½ cup butter, melted
- 1 (14 oz) can sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 8 oz cream cheese, softened
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a bowl, mix lemon cake mix, 1 egg, and melted butter until crumbly. Press mixture into the bottom of the dish to form the crust.
- In another bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and remaining egg. Mix until creamy.
- Pour lemon filling over the crust and spread evenly.
- Bake for 25–30 minutes, until the edges are set and center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Optional: Dust with powdered sugar before serving.
Notes
- For more flavor, add ½ teaspoon vanilla extract to the filling.
- Swap in a white or vanilla cake mix if lemon isn’t available.
- Add raspberry jam swirls before baking for a fruity touch.
- Lighten it up with reduced-fat cream cheese and light condensed milk.
- Use gluten-free cake mix for a GF version.
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