Some days, you just want dessert without the fuss, and that’s where Lazy Day Lemon Cream Pie Bars come in. These no-bake treats are sunshine in bar form—cool, creamy, and bursting with fresh lemon flavor. Whether you need a last-minute dessert for a picnic, a spring potluck, or just want to brighten up a quiet afternoon, this recipe is your go-to.
These bars combine a buttery graham cracker crust, a tangy lemon cream filling, and a fluffy whipped topping for a layered treat that’s simple but irresistible. They come together in minutes, and while they chill to perfection, you can sit back and relax. It's a little slice of lemony heaven, no oven required, and they look every bit as pretty as they taste.
What makes them even better is how easily they fit into any season. In summer, they're a refreshing end to a backyard BBQ; in winter, they bring a little brightness to gray days. With minimal prep and ingredients, they’re ideal for beginner bakers, busy parents, or anyone who just loves a zingy dessert that doesn’t require turning on the oven.
Why You’ll Love Lazy Day Lemon Cream Pie Bars
- No-Bake Recipe: Perfect for hot days or when you want to skip the oven.
- Bright and Refreshing: Bursting with lemon juice and zest, they wake up your taste buds.
- Super Easy: Minimal ingredients and fast prep mean less time in the kitchen.
- Make-Ahead Friendly: Great for prepping a day in advance for stress-free entertaining.
- Customizable: Top with berries, more lemon zest, or even a cookie crumble for flair.
- Kid-Friendly: Sweet, tangy, and fun to make together with little helpers.
- Visually Appealing: A beautiful, layered dessert that looks as good as it tastes.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 sheets, crushed)
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Lemon Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- Optional: 1–2 drops yellow food coloring for vibrant color
For the Topping:
- 8 oz whipped topping (like Cool Whip) or homemade whipped cream
- Optional garnish: lemon slices, zest, or fresh berries
Step-by-Step Instructions
- Make the Crust:
- In a bowl, mix graham cracker crumbs with sugar and melted butter.
- Stir until all crumbs are moistened, then press mixture firmly into the bottom of an 8x8-inch baking dish.
- Use the bottom of a measuring cup or glass to create an even layer. Chill in the fridge while preparing the filling.
- Prepare the Lemon Filling:
- In a medium bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
- For added visual appeal, mix in a couple drops of yellow food coloring (optional).
- Whisk until the mixture is silky smooth and well blended.
- Assemble the Bars:
- Pour the lemon filling over the chilled crust and spread it evenly with a spatula.
- Tap the pan gently on the counter to remove air bubbles.
- Chill for at least 3 hours, or ideally overnight, to allow the filling to firm up properly.
- Add the Topping:
- Once the lemon layer is set, spread the whipped topping gently over the top.
- Use an offset spatula for a smooth finish or create soft swirls for texture.
- Garnish with lemon zest, slices, or a handful of fresh berries for color and flair.
- Serve:
- Cut into squares using a sharp knife. For clean edges, wipe the blade between cuts.
- Serve chilled for the best flavor and texture. Keep leftovers refrigerated.
Serving and Storage Tips
- Serve Cold: These bars are best served straight from the fridge for maximum creaminess and refreshment.
- Storage: Store covered in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Can be made 1-2 days in advance. Add toppings just before serving for best presentation.
- Freeze: Freeze without the whipped topping for up to 1 month. Wrap tightly in plastic and foil. Thaw in fridge overnight, then add topping.
- Portion Tip: Line the baking pan with parchment paper for easy lifting and cutting.
Helpful Notes
- Graham Cracker Substitute: Crushed vanilla wafers, shortbread cookies, or digestive biscuits all work beautifully.
- Fresh Lemon Juice: Bottled lemon juice lacks brightness and flavor—use fresh for the best result.
- Extra Tang: For a tarter bite, add an extra tablespoon of lemon juice.
- Dairy-Free Option: Use sweetened condensed coconut milk and a plant-based whipped topping for a dairy-free version.
- Crispier Crust: Bake the crust at 350°F for 8 minutes before filling if you want it slightly firmer (then chill before adding filling).
Frequently Asked Questions
- Can I use bottled lemon juice?
Fresh is best for flavor and aroma, but bottled can be used in a pinch if you’re short on lemons. - Can I make this in a larger pan?
Yes, double the recipe and use a 9x13-inch dish for a larger batch. - Can I use homemade whipped cream?
Definitely! Whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. - How long do these need to chill?
A minimum of 3 hours is needed, but chilling overnight provides the best texture. - Do they travel well?
Yes, as long as they’re kept chilled. Pack in a lidded container with an ice pack for transport. - Can I add fruit to the filling?
It’s best to keep fruit on top as a garnish to avoid weeping or softening the filling.
Final Thoughts
Lazy Day Lemon Cream Pie Bars are the perfect mix of bright, tangy flavor and creamy, no-fuss ease. With a simple graham cracker crust, silky lemon filling, and a soft whipped topping, they look impressive and taste even better. Best of all, they come together quickly and chill while you focus on other things—no oven, no hassle.
Whether you're hosting guests, bringing dessert to a potluck, or just treating yourself on a quiet afternoon, these bars are sure to brighten your day and leave everyone smiling. Keep this recipe handy for when you need something sweet, sunny, and effortless!
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Lazy Day Lemon Cream Pie Bars
- Total Time: 3 hours 15 minutes
- Yield: 9 1x
Description
These Lazy Day Lemon Cream Pie Bars are a no-bake dessert made with a graham cracker crust, creamy lemon filling, and whipped topping—perfect for any occasion.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
Lemon Cream Filling:
- 1 can (14 oz sweetened condensed milk)
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp pure vanilla extract
- Optional: 1–2 drops yellow food coloring
Topping:
- 8 oz whipped topping (or homemade whipped cream)
- Optional: lemon slices (zest, fresh berries)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into an 8x8-inch pan. Chill.
- Whisk sweetened condensed milk, lemon juice, zest, and vanilla (add food coloring if desired).
- Pour filling over crust. Chill 3 hours or overnight until firm.
- Spread whipped topping over set filling. Garnish with lemon or berries.
- Slice and serve chilled.
Notes
Use fresh lemon juice for best flavor.
Crust can be baked at 350°F for 8 minutes if a firmer base is desired.
Line pan with parchment for easier slicing.
Store in fridge up to 4 days or freeze (without topping) for 1 month.
- Prep Time: 15 minutes
Nutrition
- Calories: 290
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