Introduction

Lemon Freeze Bars are a bright and refreshing no-bake dessert perfect for warm days. With a buttery graham cracker crust and a creamy, tangy lemon filling, they’re easy to prepare and wonderfully satisfying.

A square slice of cheesecake with three distinct layers sits on a white plate against a white marbled background. The bottom layer is a thick, crumbly brown crust made from crushed biscuits. The middle layer is a thick, smooth, creamy white cheesecake filling with a soft texture. The top layer is a thin sprinkle of golden brown crumbs with small bits of lemon zest scattered over, adding a touch of color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons (1 stick) unsalted butter, melted and cooled
12 full-size sheets graham crackers (about 6 1/2 ounces), divided
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated lemon zest (about 3 lemons), divided
1/2 cup freshly squeezed lemon juice (about 4 lemons)
1/4 teaspoon kosher salt
1 1/2 cups cold heavy cream

Instructions

Step 1: Line an 8×8-inch square baking pan with 2 sheets of parchment paper, placing them perpendicular so the ends hang about 2 inches over all sides to create a sling.
Step 2: Break 12 graham cracker sheets into rough pieces and pulse in a food processor with 2 tablespoons sugar and 1/2 teaspoon kosher salt until sandy, about 15 seconds. Remove 2 tablespoons of crumbs and set aside for garnish.
Step 3: Add the melted butter to the remaining crumbs in the food processor and pulse 6 to 8 times until combined.
Step 4: Press the crumb mixture evenly into the bottom of the prepared pan, making sure to reach the edges and corners.
Step 5: In a large bowl, whisk together the sweetened condensed milk, 2 tablespoons lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
Step 6: Beat the cold heavy cream in a stand mixer with a whisk attachment on medium speed until soft peaks form, about 3 to 4 minutes. Gently fold the whipped cream into the lemon mixture until no streaks remain.
Step 7: Spread the lemon filling evenly over the crust. Sprinkle the reserved graham cracker crumbs and remaining 1 tablespoon lemon zest on top.
Step 8: Cover the pan and freeze the bars until firm, at least 3 hours or overnight.
Step 9: Using the parchment sling, lift the bars out of the pan and place on a cutting board. Cut into 12 bars, wiping the knife between cuts for clean slices.

Tips & Variations

For extra zest, add a teaspoon of lemon extract to the filling along with the lemon juice and zest.
Substitute lime juice and zest for a lime version of these bars.
Use low-fat sweetened condensed milk to lighten the dessert, but notes the bars will be less creamy.
Garnish with fresh mint or thin lemon slices for a pretty presentation.

Storage

Store the lemon freeze bars covered in the freezer for up to 1 week. To serve, let them sit at room temperature for about 5 minutes to soften slightly before slicing and enjoying. Do not refreeze once thawed.

How to Serve

The image shows three square pieces of a layered dessert placed on a white marbled surface. Each piece has three layers: a bottom layer of crumbly, light brown crust, a thick middle layer of smooth, creamy white filling, and a top layer of light yellow crumbly topping mixed with small shreds of zest. The pieces are neatly cut, with clean edges and a soft texture on the creamy layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day or two in advance and kept frozen until ready to serve. Just allow them to soften slightly before cutting.

Can I use regular salt instead of kosher salt?

Yes, but reduce the amount to about half since table salt is finer and more concentrated than kosher salt.