No-Bake Lemon Bars

How to Make No-Bake Lemon Bars

1. 1

   Step 1: Make the crust

   Line an 8x8-inch (20x20 cm) square pan with parchment, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust, then refrigerate while you prepare the filling (about 20–30 minutes) so it firms up.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 2 tbspGranulated sugar
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Bloom and dissolve the gelatin

   Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit undisturbed for 5 minutes to bloom. After blooming, heat gently (in 10–15 second bursts in the microwave or over a very low stovetop heat) just until the gelatin dissolves to a clear liquid — do not boil. Let it cool slightly while you mix the filling.

   For this step

   • 2 1/4 tspUnflavored gelatin (1 packet)
   • 3 tbspCold water (to bloom gelatin)
   
3. 3

   Step 3: Prepare the lemon-cream filling

   In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the sweetened condensed milk, fresh lemon juice, and lemon zest and beat until fully combined and silky. Slowly drizzle in the dissolved gelatin while mixing to ensure it incorporates evenly; continue to mix until the filling is homogeneous and smooth.

   For this step

   • 8 ozCream cheese, softened
   • 14 ozSweetened condensed milk
   • 1/2 cupFresh lemon juice (about 2–3 lemons)
   • 1 tbspLemon zest
   
4. 4

   Step 4: Assemble and chill to set

   Pour the lemon-cream filling over the chilled graham crust and smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours (or overnight) until the filling is fully set and firm to the touch.
   
5. 5

   Step 5: Slice and serve

   Use the parchment overhang to lift the bars from the pan and place on a cutting board. Trim edges if desired and cut into 8 equal bars. Optionally dust with powdered sugar or garnish with thin lemon slices before serving; keep refrigerated and enjoy within 3–4 days.
   

1. Line an 8x8-inch (20x20 cm) square pan with parchment, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust, then refrigerate while you prepare the filling (about 20–30 minutes) so it firms up.
2. Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit undisturbed for 5 minutes to bloom. After blooming, heat gently (in 10–15 second bursts in the microwave or over a very low stovetop heat) just until the gelatin dissolves to a clear liquid — do not boil. Let it cool slightly while you mix the filling.
3. In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the sweetened condensed milk, fresh lemon juice, and lemon zest and beat until fully combined and silky. Slowly drizzle in the dissolved gelatin while mixing to ensure it incorporates evenly; continue to mix until the filling is homogeneous and smooth.
4. Pour the lemon-cream filling over the chilled graham crust and smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours (or overnight) until the filling is fully set and firm to the touch.
5. Use the parchment overhang to lift the bars from the pan and place on a cutting board. Trim edges if desired and cut into 8 equal bars. Optionally dust with powdered sugar or garnish with thin lemon slices before serving; keep refrigerated and enjoy within 3–4 days.