Description

These Lemon Freeze Bars are a refreshing no-bake dessert featuring a buttery graham cracker crust topped with a tangy lemon filling made from sweetened condensed milk, fresh lemon juice, and whipped cream. Perfect for summertime or any occasion, they offer a creamy, tart treat that freezes to a firm, sliceable consistency.

Ingredients

Scale

For the crust:

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

For the lemon filling:

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

Prepare the crust: Line an 8×8-inch square baking pan with two sheets of parchment paper arranged perpendicular to each other so that the parchment hangs over the edges by about 2 inches on all sides, creating a sling for easy removal later.
Process crust ingredients: Break the 12 graham cracker sheets into rough pieces and place them in a food processor with 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt. Pulse until the crackers become sandy, about 15 seconds. Remove 2 tablespoons of this crumb mixture and set aside for garnish.
Combine crust with butter: Add the melted and cooled butter to the food processor and pulse 6 to 8 times in 1-second bursts to evenly combine.
Form crust layer: Transfer the crumb mixture to the prepared pan and press evenly into an even layer using the bottom of a flat measuring cup or your fingers. Be sure to press firmly so the crumbs reach the edges and corners.
Mix lemon filling: In a large bowl, whisk together the sweetened condensed milk, 2 tablespoons of finely grated lemon zest, lemon juice, and 1/4 teaspoon kosher salt until smooth and well combined.
Whip cream: Using a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium speed until soft peaks form, about 3 to 4 minutes.
Incorporate whipped cream: Gently fold the whipped cream into the lemon mixture with a spatula, folding carefully until there are no streaks.
Assemble bars: Spoon the lemon filling onto the graham cracker crust and spread into an even layer. Sprinkle the reserved graham cracker crumbs and the remaining 1 tablespoon of lemon zest evenly over the top.
Freeze bars: Cover the pan and freeze until firm, at least 3 hours or up to overnight, to allow the filling to set properly.
Slice and serve: Lift the frozen slab from the pan using the parchment sling and place on a cutting board. Cut into 12 bars, wiping the knife clean between each cut to maintain neat edges. Serve chilled.

Notes

For easiest slicing, make sure the bars are fully frozen before cutting.
Store bars in an airtight container in the freezer for up to 1 week.
Use fresh lemons for the best flavor and zest the lemons before juicing.
If you do not have a food processor, crush graham crackers in a sealed plastic bag with a rolling pin.
Allow the butter to cool before mixing with crumbs to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: lemon bars, no-bake dessert, frozen lemon bar, graham cracker crust, summer dessert, easy lemon bars, freeze bars