Freezer Lemon Dessert Bars

If you’re a fan of lemon desserts, I think you’ll really love these creamy, citrusy, no-bake bars that come together quickly! Keep them in your freezer to pull out when you need an afternoon pick-me-up. They come together in about 20 minutes with a minimum freezer time of 4 hours.

Here are the ingredients you’ll need:

For the crust:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 1 sleeve of graham crackers (9 sheets)

For the filling:

• 14 oz. can *sweetened condensed milk
• 1/3 cup fresh lemon juice (about 3 lemons, or good quality lemon juice such as Nelli & Joe’s Famous Key West Lemon Juice)
• Zest of 1 lemon
• 8 oz. package of cream cheese, softened (use full fat for best texture)

*Note: I’ve made these bars several times, they’re that good. Sweetened condensed milk varies by brand. I’ve noticed my grocery store brand of sweetened condensed milk has a thicker consistency which I prefer for this recipe.

The crust comes together quickly with a food processor. Pulse your graham crackers until you have crumbs; add sugar and pulse to combine. Pour in melted butter and pulse until butter is incorporated.

Alternatively, crush graham crackers in a ziptop bag with a rolling pin; mix crumbs with sugar and melted butter.

For easy removal of bars, line an 8 inch square pan with parchment paper, with the edges hanging over the pan. Press the crust mixture into the bottom of the prepared pan, using bottom of measuring cup to make an even layer. Place pan with crust in freezer for 30 minutes and prepare filling.

For the filling, add softened cream cheese and sweetened condensed milk to a bowl, beat until combined with mixer. Add lemon juice, zest; mix until thoroughly incorporated.

Note: For less clean up, use your food processor to mix filling.

Wipe out processor bowl with paper towel after mixing your graham cracker crust. Add sweetened condensed milk and softened cream cheese to bowl of food processor; pulse until combined.

Add lemon juice and zest, process until mixed.

Pour the filling into the prepared crust and freeze for about 4 hours or overnight. Note: If you’ve ever made  no-churn ice cream, you know that sweetened condensed milk doesn’t freeze solid due to its sugar content. The bars will be firm enough to cut after 4 hours in the freezer, but a ‘soft-firm’ texture.

You might also like No-Churn Lemon Ice Cream. A refreshing frozen treat and a breeze to make, no ice cream maker required. Sweet and tart, creamy and tangy~ a creamsicle for lemon lovers!