Creamy & Tangy Lemon Bars - The Best Square Dessert Recipe for Summer
Summer is calling — and it’s saying, “Bring the lemons!” If you’re searching for the ultimate Lemon Bars Recipe to brighten your day, look no further. These Creamy & Tangy Lemon Bars are a total game-changer. Imagine a buttery, crunchy graham cracker crust topped with a thick, velvety lemon filling that’s equal parts sweet and tart. Then, just when you think it can’t get any better… boom! A fluffy cloud of fresh whipped cream on top. Yeah, it’s that kind of treat.
Here’s the deal: these Lemon Squares aren’t your average Lemon Dessert Recipes. They’re rich, creamy, and bursting with that zesty citrus kick that makes summer desserts so addictive. Honestly, once you take a bite, you’ll wonder why you ever settled for store-bought sweets.
Pro tip — use fresh-squeezed lemons. I mean it. The bottled stuff? Nope. It’ll make your bars taste weirdly fake, and we’re not here for that. So grab those lemons and start squeezing. FYI, if you’re feeling adventurous, this same Dessert Bar Recipe totally works with key limes too!
And let’s talk patience. I know waiting is hard (especially when your kitchen smells like sunshine and sugar), but these beauties need to chill in the fridge for at least four hours — overnight if you can. Trust me, the wait is 100% worth it.
Whether you’re serving them at a picnic, brunch, or just hoarding them for yourself (no judgment here), these Lemon Desserts hit all the right notes. They’re creamy, tangy, and downright irresistible. So, go ahead — add this one to your list of must-try Cookie Bar Recipes and Yummy Sweets. When it comes to refreshing Lemon Recipes, this one might just be the star of your summer!
Creamy & Tangy Lemon Bars - The Best Square Dessert Recipe for Summer
If you love citrusy treats, these homemade creamy lemon bars will steal your heart. They feature a crunchy graham cracker crust, a silky lemon filling that’s bursting with flavor, and a light, sweet whipped cream topping that ties it all together beautifully.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons salted butter, melted
Filling:
- 6 large egg yolks
- 3 teaspoons freshly grated lemon zest
- 1⅓ cups fresh lemon juice (from about 5–6 large lemons)
- 2 cans sweetened condensed milk
Topping:
- ½ cup cold heavy cream
- ¼ cup powdered sugar
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs and melted butter in a food processor or bowl until the texture looks like damp sand. Firmly press this mixture into the bottom of an 11" x 7" baking dish. (No pan that size? A 9" x 9" dish works fine — your bars will just be a bit thicker.) Bake for about 10 minutes, or until golden and fragrant. Remove from the oven and let it cool slightly, but keep the oven on.
- Prepare the filling: In a large mixing bowl, beat together the egg yolks and lemon zest for about 5 minutes until thick and creamy. Gradually pour in the sweetened condensed milk while mixing constantly, then blend in the fresh lemon juice until smooth. Pour this tangy mixture over your cooled crust and spread evenly. Bake for 12–15 minutes, or until the center looks just set. Allow the bars to cool completely, then cover and refrigerate for at least 4 hours (overnight gives the best texture).
- Whip up the topping: Beat the heavy cream and powdered sugar together until soft, fluffy peaks form. Spread this whipped topping evenly over the chilled lemon layer. Add a sprinkle of lemon zest or thin lemon slices for decoration if you like.
Keep the bars refrigerated until ready to serve — the cooler they are, the creamier they taste!
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