Indulge your senses in a blissful burst of citrusy freshness with these luscious lemon cream bars—a perfect combination of tangy lemon flavor and sweet, creamy richness, all resting on a buttery, crumbly crust. These bars are a delightful treat for sunny afternoons, holiday tables, or just when you crave something refreshing and satisfying.
The contrast between the zingy lemon filling and the silky creaminess makes every bite unforgettable. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will yield bakery-style results that impress your taste buds and your guests alike.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
1 can (14 oz) sweetened condensed milk
½ cup sour cream
½ cup freshly squeezed lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
For topping (optional):
Powdered sugar for dusting
Lemon zest curls or slices for garnish
Instructions
- Preheat your oven to 350°F (175°C)
Prepare an 8×8-inch baking pan by lining it with parchment paper, leaving some overhang on the sides to help lift the bars later. This step ensures easy removal and clean edges. - Make the crust
In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed cup to create a firm base. - Bake the crust
Place the crust in the oven and bake for 10 minutes. Remove it from the oven and let it cool slightly while you prepare the filling. Leave the oven on. - Prepare the creamy lemon filling
In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth and well combined. Add the freshly squeezed lemon juice, lemon zest, and vanilla extract. Continue to whisk until the mixture is silky and fully incorporated. The lemon juice will slightly thicken the mixture as it reacts with the dairy. - Pour and spread the filling
Carefully pour the lemon cream filling over the warm crust. Use a spatula to spread it evenly, ensuring the mixture reaches all corners. - Bake the bars
Return the pan to the oven and bake for 15-18 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking, as the bars will continue to firm up as they cool. - Cool and chill
Allow the bars to cool at room temperature for about 30 minutes. Then transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight, to achieve the perfect firm and creamy texture. - Slice and serve
Once fully chilled, use the parchment overhang to lift the bars out of the pan. Cut them into squares or rectangles with a sharp knife. For a clean cut, wipe the knife with a damp cloth between slices. - Garnish and enjoy
Dust the tops with powdered sugar and garnish with lemon zest curls or thin lemon slices if desired. Serve chilled for the best flavor and texture.
These luscious lemon cream bars strike a harmonious balance between zesty and sweet, making them the ultimate dessert for lemon lovers. They’re easy to make, incredibly satisfying, and always a crowd-pleaser at any event or gathering.