Tangy, Sweet, and Irresistibly Smooth
These homemade creamy lemon bars feature a buttery graham cracker crust, a rich and tangy lemon filling, and a light, fluffy whipped cream topping. They’re the perfect make-ahead dessert for any occasion.
Prep time: 20 minutes
Bake time: 25-30 minutes
Chill time: 4 hours (minimum)
Servings: 12-16 squares
Ingredients
For the Crust:
1 cup graham cracker crumbs (about 8-9 full sheets)
4 tablespoons salted butter, melted
For the Filling:
6 large egg yolks
3 teaspoons freshly grated lemon zest (from about 2-3 lemons)
1⅓ cups freshly squeezed lemon juice (approximately 5-6 large lemons)
2 (14-ounce) cans sweetened condensed milk
For the Topping:
½ cup cold heavy cream
¼ cup powdered sugar
Lemon zest or thin lemon slices, for garnish (optional)
Kitchen Equipment
Food processor or zip-top bag and rolling pin
Electric mixer (handheld or stand mixer)
11″ x 7″ baking pan (or 9″ x 9″ square pan as a substitute)
Mixing bowls
Rubber spatula
Zester or fine grater
Citrus juicer
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