Description

A quick and easy no-bake dessert featuring a buttery graham cracker crust and a tangy, creamy lemon filling that sets beautifully in the fridge.

Ingredients

Scale

1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 can (14 oz / 396 g) sweetened condensed milk
⅓ cup fresh lemon juice (about 2–3 medium lemons)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract (optional)
½ cup sour cream (or Greek yogurt as a tangy alternative)

Instructions

In a large bowl, combine graham cracker crumbs and granulated sugar.
Pour in melted unsalted butter and mix thoroughly until crumbs are evenly moistened and hold together when squeezed.
Transfer the crust mixture into a 9×9-inch baking dish and press firmly and evenly into the bottom of the pan.
Chill the crust in the fridge for 10 minutes.
In a medium bowl, whisk together sweetened condensed milk and fresh lemon juice until mixture thickens slightly, about 2 minutes.
Add lemon zest, vanilla extract (if using), and sour cream; stir gently until smooth and well combined.
Pour the lemon filling over the chilled crust and spread evenly.
Cover loosely with plastic wrap or foil and refrigerate for at least 3 hours or until firm.
Remove from fridge and cut into 12 bars. For cleaner cuts, dip knife in warm water and wipe dry between slices.

Notes

If the crust is too crumbly, add a teaspoon more melted butter; if too wet, add more crumbs. Use fresh lemon juice and zest for best flavor and setting. Chill filling long enough to set properly. For clean slices, warm knife under hot water before cutting. Variations include adding berries, using sugar-free condensed milk, or making vegan adaptations.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Fat: 10
Carbohydrates: 30
Protein: 3

Keywords: no-bake, lemon bars, icebox bars, graham cracker crust, easy dessert, summer dessert, creamy lemon filling