Lemon Pie Bars
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These easy lemon pie bars are quick to make and full of vibrant lemon flavor! Made with a buttery graham cracker crust, and a lemon yogurt filling made with Ellenos Yogurt, and then topped with homemade whipped cream.
If you know me by now then you know I have a bit of a weakness for a lemon dessert. Like my lemon meringue pie, my favorite lemon cookies, or this easy lemon pie. This time I decided to turn my love of lemon into an easy bar dessert. Because does it get better than a bar dessert to serve? I think not.
Unlike my classic lemon bars made with a shortbread crust I decided to go with a buttery graham cracker crust. The lemon filling is made with Ellenos lemon curd Greek yogurt. Their lemon yogurt is made with real, handcrafted lemon curd using 100% lemon juice! So this protein-packed Greek yogurt promises a mouthful of bright, citrus bliss.
I added in sweetened condensed milk, and fresh lemons for sweetness and more flavor. I used both lemon juice and lemon zest in the filling so it really packs a puckery punch! All you will really need is a really good whisk to make the lemon curd filling.
And of course, sweet whipped cream on top to give it the perfect balance of sweet and tart. Basically the lemon pie squares are the perfect dessert for any summer get together!
Table of contents
Why This Recipe Works
- Easy lemon filling that whisks up in minutes
- No mixer needed (except for the whipped cream!)
- Made in a square pan for an easy bar dessert to serve guests
Ingredients Needed
- Graham crackers – If you can’t find any you can use vanilla wafer cookies, or digestive biscuits.
- Granulated sugar
- Unsalted butter
- Sweetened condensed milk
- Eggs – You will only need egg yolks. Here is my full tutorial on how to separate whole eggs. You can use the egg whites (like my coconut macaroons) in another dessert or your morning omelet!
- Vanilla extract
- Greek yogurt – I used Ellenos lemon curd Greek yogurt for this dessert. You can also just use their plain Greek yogurt.
- Lemons – I used both fresh lemon juice and lemon zest in the filling.
- Heavy whipping cream
- Powdered sugar – Or confectioners sugar. If you don’t have any, then you can try making a homemade powdered sugar.
How To Make Lemon Pie Bars
Make the crust:
Preheat the oven to 350°F (180oC). Line an 8×8-inch pan with parchment paper.
In a food processor, pulse the graham crackers until broken down into fine crumbs. If you don’t have a food processor, then you can place the graham crackers in a large plastic bag and smash them into fine pieces with a rolling pin.
Add in sugar and melted butter and pulse to combine until evenly combined. Mixture will resemble wet sand.
Transfer the graham cracker crumbs to the prepared pan and press the crumbs into the bottom of the prepared pan in an even layer. Bake for about 10 minutes until golden brown on the edges.
Make the filling:
In a large bowl, whisk together the sweetened condensed milk, egg yolks and vanilla into a large bowl and whisk until smooth.
Mix in lemon juice, yogurt and lemon zest and mix well.
Pour the lemon pie filling over the cooled crust and spread in an even layer. It’s ok if the crust is still warm.
Bake for 15 minutes until the filling is just set. Let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or up to overnight.
Make the whipped topping:
Place the mixer bowl and whisk attachment into the freezer 10 minutes before using (this helps the heavy cream whip up fully).
Place cold heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment.
Beat on medium high speed until stiff peaks form, about 3 to 4 minutes.
Remove the bars from the pan, and spread the whipped cream over the top of the lemon filling before serving. Optional: Top with additional lemon zest for garnish. Slice and serve. Refrigerate any leftovers.
Recipe Tips
- Do not pack down the crumbs too much. This will make too hard of a crust.
- Use cold heavy cream. If your cream is too warm the whipped cream will not whip up fully.
- Line the baking pan with parchment paper. This will make for easy removal of the bars so you can easily cut them into squares.
- To cut into neat squares you want to use a metal knife and after each cut wipe it clean. I like to dip it in hot water first, then wipe it off before each cut so it cuts smoothly through. Do not drag the knife through the bars but press up and down so you get a clean cut.
Storage Instructions
I recommend storing these lemon pie bars in the refrigerator in an airtight container or covered with plastic wrap. They should last about 4 days. The crust may soften over time.
I recommend freezing without the whipped cream. Freeze bars, wrapped well for up to 3 months. Thaw overnight in the refrigerator.
Recipe FAQs
Make sure you use condensed milk and not evaporated milk. And the filling should be set in the edges but still slightly wobbly in the center.
Yes you can but Meyer lemons are a bit sweeter.
Yes you could make a sweet meringue topping like my lemon meringue pie recipe instead of whipped cream.
More Recipes To Try
If you’re craving more lemon desserts, be sure to try my lemon cheesecake topped with a homemade lemon curd.
I also love my super easy lemon ricotta cookies!
Ingredients
Crust:
- 1 ½ cups (180 g) graham cracker crumbs about 12 crackers
- ¼ cup (50 g) granulated sugar
- 5 Tablespoons (71 g) unsalted butter melted
Filling:
- 1 14- ounce can sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 5.3 ounce container of Ellenos lemon curd yogurt about ½ cup
- 1 Tablespoon Lemon zest about zest of 1 lemon
- ½ cup (120 ml) fresh lemon juice
Topping:
- 1 cup (240 ml) heavy whipping cream cold
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
- In a food processor, pulse the graham crackers until broken down into fine crumbs. 1 ½ cups (180 g) graham cracker crumbs
- Add in sugar and melted butter and pulse to combine until evenly combined. Mixture will resemble wet sand. ¼ cup (50 g) granulated sugar 5 Tablespoons (71 g) unsalted butter
- Transfer the mixture to the prepared pan and press the crumbs into the bottom of the baking pan in an even layer. Bake for about 10 minutes until golden brown on the edges.
Make the filling:
- In a large bowl, whisk together the sweetened condensed milk, egg yolks and vanilla into a large bowl and whisk until smooth. Mix in lemon juice, yogurt and lemon zest and mix well. Pour the mixture over the baked crust and spread in an even layer. It’s ok if the crust is still warm. 1 14- ounce can sweetened condensed milk 4 large egg yolks 1 teaspoon vanilla extract 1 5.3 ounce container of Ellenos lemon curd yogurt 1 Tablespoon Lemon zest ½ cup (120 ml) fresh lemon juice
- Bake for 15 minutes until the filling is just set. Let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or up to overnight.
Make the whipped topping:
- Place the mixer bowl and whisk attachment into the freezer 10 minutes before using (this helps the heavy cream whip up fully).
- Place cold heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. 1 cup (240 ml) heavy whipping cream 2 Tablespoons powdered sugar ½ teaspoon vanilla extract
- Beat on medium high speed until stiff peaks form, about 3 to 4 minutes.
- Remove the bars from the pan, and spread the whipped cream over the bars before serving. Optional: Top with additional lemon zest for garnish. Slice and serve. Refrigerate any leftovers.
Notes
- Storage: I recommend storing these lemon pie bars in the refrigerator in an airtight container or covered with plastic wrap. They should last about 4 days. The crust may soften over time. I recommend freezing without the whipped cream. Freeze bars, wrapped well for up to 3 months. Thaw overnight in the refrigerator.
