Creamy Lemon Icebox Bars
A refreshing dessert combining a smooth, creamy lemon filling with a buttery graham cracker crust, perfect for warm days and gatherings.
Ingredients
Crust
- 1 cup graham cracker crumbs Provides crunch and sweetness.
- 1/2 cup granulated sugar Balances the tartness of the lemon.
- 1/4 cup unsalted butter, melted Adds richness and moisture.
- 1/8 teaspoon salt Enhances overall flavor.
Filling
- 1 can (14 oz) sweetened condensed milk Forms the creamy filling.
- 3 large egg yolks Provides richness and acts as a binding agent.
- 1/2 cup fresh lemon juice Delivers bright, tangy flavor.
- 1 tablespoon lemon zest Offers aromatic citrus essence.
- 1/8 teaspoon salt Balances out sweetness.
Garnish
- 2 tablespoons confectioners’ sugar For dusting and added sweetness.
- 1 tablespoon extra lemon zest For garnish.
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt until evenly blended.
- Firmly press the mixture into the bottom of a greased pan to form an even layer.
- Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes or until golden brown.
- Allow the baked crust to cool while preparing the filling.
Making the Filling
- In a bowl, whisk together sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and a pinch of salt until smooth.
- Spread the lemon mixture over the cooled crust, ensuring an even layer.
Baking
- Return to the oven and bake at 350°F (175°C) for an additional 15-20 minutes, or until the filling is set.
- Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Serving
- Cut into bars, dust with confectioners’ sugar, and finish with a sprinkle of lemon zest for garnish.
Notes
For the best flavor, use fresh lemons. Avoid overbaking the filling; look for a slight jiggle in the center for a creamy texture. Chill overnight for optimal ease of cutting and serving.