Zesty Lemon Pie Bars for a Refreshing Summer Treat

There’s something magical about a dessert that can cut through the sticky heat of summer with a burst of citrusy brightness. These Lemon Pie Bars from The Back in the Day Bakery Cookbook are exactly that—a cool, creamy, tangy delight that’s perfect for hot days when you need a pick-me-up. With a buttery graham cracker crust and a luscious lemon filling, these bars are like a slice of sunshine in every bite. Whether you’re hosting a backyard barbecue or just craving something sweet and refreshing, this recipe is a must-try.The beauty of these lemon pie bars lies in their simplicity. The crust comes together in minutes with just three ingredients: graham cracker crumbs, melted butter, and a touch of sugar. The filling is just as easy, blending heavy cream, fresh lemon juice, and zest with sweetened condensed milk and egg yolks for a silky, custardy texture. Baked in a water bath for a perfectly set filling, these bars are chilled to perfection and can be topped with a dollop of fresh whipped cream for an extra touch of indulgence.

What I love most about this recipe is its versatility. It’s ideal for summer gatherings, picnics, or even a quiet evening at home when you want to treat yourself. The zingy lemon flavor paired with the creamy filling and crunchy crust makes every bite a balance of textures and tastes. Plus, they store beautifully in the fridge for up to three days, so you can make them ahead and enjoy them all weekend long.Lemon Pie Bars 

For the Crust:

3 c. graham cracker crumbs (about 24 crackers)

12 T. (1½ sticks) unsalted butter, melted

2 T. sugar

For the Filling:

1 c. heavy cream

2 t. freshly grated lemon zest

1 c. fresh lemon juice

2 14-oz. cans sweetened condensed milk

6 large egg yolks

Fresh whipped cream (optional, recipe below)

Confectioners’ sugar for dusting (optional)

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9x13-inch baking pan and line with parchment, allowing the ends to hang over two opposite edges. 

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Blend with a fork until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using parchment to level it. Bake for 8 minutes until lightly golden. Cool completely, then lower the oven to 325°F. 

In a large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour over the cooled crust. 

Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan. Bake for 20-25 minutes, until the filling is puffed at the edges and set in the center. Remove from the water bath, cool on a rack for 1 hour, then refrigerate until cold.

Cut into squares and serve chilled, topped with whipped cream or sprinkled with confectioners’ sugar, if desired. Store in an airtight container in the fridge for up to 3 days.

Fresh Whipped Cream (Optional):

2 c. heavy cream

¼ c. confectioners’ sugar

Whip cream in a stand mixer with the whisk attachment on medium until it thickens. Add sugar and beat until soft peaks form.

These lemon pie bars are a game-changer for summer desserts. They’re easy to make, refreshing, and guaranteed to impress. Try them for your next gathering or as a sweet treat to brighten your day!

 

As an Amazon Associate I earn from qualifying purchases.