No-Bake Sunshine in Every Bite
Why These Bars Are Genius
☀️ Zesty lemon filling that’s impossibly creamy
🍪 5-ingredient crust with a salty-sweet crunch
🚫 No oven required – perfect for hot days
⏱ Ready in 20 minutes (plus chilling)
Ingredients
Graham Cracker Crust
2 cups (200g) graham cracker crumbs
⅓ cup (65g) granulated sugar
½ tsp salt
½ cup (115g) butter, melted
Lemon Cream Filling
1 (14 oz) can sweetened condensed milk
½ cup (120ml) fresh lemon juice (about 3 lemons)
Zest of 1 lemon
1 (8 oz) tub whipped topping (thawed)
Optional Garnish
Lemon slices
White chocolate shavings
Toasted coconut
Step-by-Step Instructions
1. Make the Crust
- Mix crumbs, sugar, and salt in a bowl.
- Stir in melted butter until sandy.
- Press firmly into 8×8″ pan. Chill 10 minutes.
2. Whip Up the Filling
- Whisk condensed milk, lemon juice, and zest in a bowl.
- Gently fold in whipped topping until smooth.
3. Assemble & Chill
- Spread filling over crust.
- Refrigerate 4+ hours (or freeze 1 hour in a pinch).
4. Slice & Serve
Cut into squares and garnish if desired.
Pro Tips
🍋 Extra tang? Add 1 tsp citric acid to filling
❄️ Frozen twist: Use as icebox cake base
🍰 Individual servings: Layer in mason jars
Serving Suggestions
🍓 Top with fresh berries
🌞 Perfect for picnics and potlucks
☕ Pair with iced tea or limoncello
“Like lemon meringue pie without the fuss!” 🍋✨
Storage: Keeps covered in fridge 5 days. Freezes well up to 1 month.