So happy to introduce you all to these new obsessions of mine! These truly are the Best Creamy Lemon Bars.
The lemon trees around here are heavy with ripe fruit waiting to be picked. There’s something so refreshing about a lemon dessert in January. It feels like there’s bottled up sunshine in those juicy little guys!
I have a few lemon favorites that I always come back to year after year, but I also like to try something new. After hearing so many good things about the Magnolia Lemon Pie, I decided to make my own version. For some reason, bars always feel easier than a round pie to me. They are easy to cut and serve, and you don’t have to worry about that crust caving in.
These Creamy Lemon Bars are very much like the lemon version of a key lime pie. They freeze very well, and the texture is something between a lemon mousse or custard. It’s lighter than cheesecake, and very refreshing! I like adding some sour cream to the traditional recipe because I think it helps round out the sweetness of the sweetened condensed milk.
I also like adding some lemon zest instead of just lemon juice. These Creamy Lemon Bars are sweet, tart, creamy, and the buttery graham cracker crust and homemade whipped cream are a must!
I hope this recipe brings some sunshine to you, especially if your January is feeling a little too cold and dreary. Stay cozy, friends!
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Best Creamy Lemon Bars
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These are the Best Creamy Lemon Bars I’ve ever tasted! They are sweet, tart, creamy and bursting with lemon flavor and sunshine.
Ingredients
For the Crust
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 sleeve (or 1 1/4 cups) graham crackers, crushed finely
For the Filling
- 4 egg yolks
- zest of one lemon
- 2/3 cup freshly squeezed lemon juice
- 2 (14 ounce) cans of sweetened condensed milk
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- pinch of salt
For the Whipped Cream
- 3/4 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving two sides hanging over the edge for easy removal later.
- In a small bowl, mix melted butter, sugar, and graham cracker crumbs together. Press the mixture firmly and evenly into the bottom of the lined pan. Use the flat bottom of a measuring cup if needed. Bake for 8-10 minutes.
- In the meantime, add egg yolks, lemon zest, lemon juice, sweetened condensed milk, sour cream, vanilla extract and salt into the bowl of an electric mixer with the whisk attachment. Mix on low speed for 1 minute, and then gradually increase speed to medium-high and whisk for 4-5 minutes.
- Pour the lemon batter over the graham cracker crust and bake for 15 minutes. Then cool completely at room temperature and refrigerate at least 3 hours before serving.
- For the whipped cream, add heavy cream, sugar, and vanilla to the bowl of an electric mixer with the whisk attachment. Whisk on low speed for 1 minute, and then gradually increase speed to medium high until thick, and soft peaks form.
- Garnish with fresh lemon slices and mint leaves if desired.
Nutrition
- Serving Size: 1 Bar
- Calories: 654
- Sugar: 77g
- Sodium: 298mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10.5g
- Trans Fat: 0.7g
- Carbohydrates: 85g
- Fiber: 0.6g
- Protein: 12g
- Cholesterol: 173mg
Dani says
Sounds yummy! About how many lemons do I need for this recipe?
Julie says
Good question – depending on the size and amount of juice – about 6 to 8
Faye Hart says
Just got this recipe and got it copy. Love lemon bars but never have made any myself just those someone else made. In a few weeks I suppose to have a family dinner and will make it then. Every one has crazy hours so getting everyone to gather is our draw back any more. Hope it will be soon so I can try this. Question I buy minute maid frozen lemon juice they say it is fresh lemon juice would that be ok to use or not, or should I get the fresh lemons? Thanks for the recipe.
Faye
Julie says
Hi! I don’t see why you couldn’t use the frozen lemon juice, but I have not tried it in this recipe. Hope you all enjoy!
Jeanene says
What is Australia’s equivalent of Graham crackers? Would love to make these but curious about the biscuits used in the base.
Julie says
You can try subbing digestive biscuits. Hope you enjoy!
Colleen says
Just bought lemons! Planning to try half recipe (in a smaller pan) with fat free sweetened condensed milk, fat free yogurt instead of sour cream and only 1 Tbs butter in Biscoff crust 😉
Peggy Ferrill says
Could I use a spring form pan with this recipe? And I only have an electric hand mixer. Will that work ok for the lemon batter?
lil says
Jill
This were delicious I am not a fan of graham crackers so I used Oreo lemon cookies and took out the cream and used
that as my base did not use the sugar just the melted butte can these be frozen
Janet pike says
Just made these… was gonna half recipe & did except forgot & used the 4 eggs 🥴still in oven added a little time. Hopefully they will still be edible 🤔
Nancy M. Torgerson says
Would it be possible to make these bars in a jelly roll pan which is 15x10x1 by doubling the recipe? I would like to make a bigger batch and thinner. Thank you they look so delicious.
JD says
Altered the recipe a little by adding some ground almonds in the biscuit crust and added no sugar to make it for someone who doesn’t like sweet. Enjoyed it thanks for sharing the recipe. Had some blackberries for topping too.