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Lemon Freezer Bars

Cool off with this refreshing and easy, no-bake lemon dessert for summer.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese, easy, freezer dessert, graham cracker crust, lemon bars, lemon zest, no bake, summer, sweetened condensed milk
Servings: 16 bars

Equipment

  • food processor
  • 8 x 8 pan
  • parchment paper

Ingredients

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)
  • 8 oz, package of cream cheese, softened (use full fat for best texture)
  • zest of 1 lemon

Instructions

  • Spray an 8-inch square pan with nonstick spray and line with parchment paper that overhangs the edges; set aside.
  • In a food processor add graham crackers; pulse until you have fine crumbs. Add sugar; pulse to combine. Pour in melted butter and pulse until butter is incorporated.
  • Press the crust mixture into the bottom of the prepared pan, using bottom of measuring cup to make an even layer. Place crust in freezer for 30 minutes to firm.
  • 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.
  • Pour the filling into the prepared crust and freeze for about 4 hours or overnight.
  • Remove from freezer, allow to warm up for 5 minutes and lift edges of paper to remove bars from pan. Cut into 16 bars while frozen. Garnish with additional lemon zest. Return to freezer until ready to serve. Store leftovers in a sealed container in the freezer up to 3 months.

Notes

  • If you don't have a food processor, crush graham crackers in a bag with a rolling pin; mix crumbs with sugar and melted butter by hand and press into pan. One sleeve of crackers (9 sheets) will make about 1 1/2 cups of crumbs.
  • For less clean up, use your food processor to mix filling instead of a mixer. Wipe out processor bowl with paper towel after mixing graham cracker crust. Add sweetened condensed milk and softened cream cheese; pulse until combined. Add lemon juice and zest, process until mixed.
  • For best texture, use full fat cream cheese.
  • I’ve made these bars several times. Sweetened condensed milk varies by brand. I’ve noticed my grocery store brand has a thicker consistency which I prefer, over Eagle Brand.
  • Sweetened condensed milk doesn’t freeze solid due to its sugar content. The bars will be firm after 4 hours in the freezer, but a 'soft-firm' texture. They'll soften quickly at room temperature, so serve and enjoy soon after cutting. To prepare ahead, cut bars and garnish, return to freezer until ready to serve.