Description
Creamy, citrus-packed bars with a cool, silky texture and crunchy graham cracker crust—no oven required.
Ingredients
For the crust:
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 12 full-size graham cracker sheets (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
- Line an 8×8-inch pan with parchment.
- Crush graham crackers; mix with sugar, salt, and butter. Press into pan and freeze.
- Whisk condensed milk, lemon juice, 2 tbsp zest, and salt.
- Whip heavy cream to soft peaks. Fold into lemon mix.
- Pour filling over crust, smooth, and top with remaining zest and crumbs.
- Freeze 6+ hours or overnight. Slice and serve chilled.
Notes
- Use fresh lemon juice for best flavor and texture.
- Chill before cutting for cleaner slices.
- For individual portions, use muffin tins with liners.
- Prep Time: 20 minutes
- Cook Time: 0 minutes