No Bake Lemon Bars with Graham Cracker Crust
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These no bake lemon bars with graham cracker crust are the perfect sweet summer treat! They will cool your taste buds and make you pucker with their amazing lemon flavor. This sweet-tart treat is ideal for hot summer days when you don’t want to turn on the oven. For over 30 years, they’ve been a crowd-pleasing finale to any BBQ or event in my husband’s family!
Don’t want to turn on the oven this summer? You’ll love these other no-bake desserts: Authentic Italian Tiramisu and Italian Panna Cotta.
Quick Look: No Bake Lemon Bars with Graham Cracker Crust
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Servings: 12 people
- Dietary Info: Vegetarian; can be made Dairy Free & Gluten Free
- Method: Frozen (No Bake)
- Technique: Make a simple graham cracker crust and whipped cream. Make an egg yolk mixture, and beat egg whites and sugar until stiff. Fold the egg yolks into the whites, then fold into the whipped cream. Spread on crust and freeze.
- Flavor & Texture: These no bake lemon bars have a light texture, tangy lemon flavor, and creamy texture that contrasts with the crisp, crunchy graham cracker base. They’re an irresistible summer treat!
Why You’ll Love This Recipe
This dessert tastes like lemon gelato with a graham cracker crunch that replaces an ice cream cone. Irresistibly light and creamy, this frozen lemon dessert is something you’ll crave all summer long (we even make them year-round!).
They freeze very well, and the texture is between a lemon mousse and custard. It’s lighter than classic Italian cheesecake and very refreshing!
This dessert dates back 30 years in the Davis family. My husband remembers BBQs at his grandparents’ home in Idaho where they would ALWAYS end the meal with this dessert. His mother always them in the freezer during the summer, and he would steal a small square after hours of playing outside in the hot summer heat.
This will soon become one of your family’s favorite lemon desserts, too! These are hands down the best lemon bars I’ve tried, and you can hold me to it! I get asked for this recipe many times each summer, and I hope you enjoy it as much as I do.
Made With Amore,
“These are fabulous!! I’ve made them several times this summer for my family and they love them!!”
– Tricia
Table of Contents
- Quick Look: No Bake Lemon Bars with Graham Cracker Crust
- Why You’ll Love This Recipe
- Simple Ingredients
- Variations & Substitutions
- How to Make No Bake Lemon Bars with Graham Cracker Crust
- No Bake Lemon Bars with Graham Cracker Crust FAQs
- Serving Suggestions
- Expert Tips
- Other Lemon Desserts You’ll Love
- No Bake Lemon Bars with Graham Cracker Crust Recipe
Simple Ingredients
All you need are simple ingredients for this luscious lemon dessert!
- Fresh Whipping Cream: Use the highest fat cream (like heavy whipping cream) that you can, and make sure it’s very cold in order to get the most volume when whipping it.
- Lemons: You’ll need a combination of fresh lemon juice and lemon zest. Use a hand-held citrus reamer or citrus press to easily extract the juice, and use a microplane grater to quickly zest the lemon.
- Eggs: Use free-range eggs and rinse the shells before separating, since you’ll be eating these raw (but frozen). Separate egg yolks and egg whites and bring them to room temperature to get the most volume when whipping them.
- Graham Crackers: You can either use 2 cups of store-bought graham cracker crumbs, or crush crackers in a zip-top bag with a meat mallet or rolling pin (or a food processor).
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Try a Lime Variation: Make a lime version by using the same amount of lime as you would lemon. Or try using meyer lemons for a unique lemon flavor.
- Different Crust: Use a shortbread crust like in this recipe: Best Lemon Bars with Shortbread Crust.
- Brown Sugar: Try using brown sugar in the graham cracker crust for a deeper molasses taste.
- Extra Touch: Add a dollop of whipped cream and fresh raspberries on top right before serving.
How to Make No Bake Lemon Bars with Graham Cracker Crust
Making this sweet and tangy frozen treat only requires a few simple steps.
- Make the graham cracker mixture by combining the melted butter, graham cracker crumbs, and 2 tablespoons of sugar in a large bowl.
- Press it into the bottom of a rectangular pan, reserving a little graham cracker mixture for sprinkling on top.
- Whip the cream in a medium bowl until stiff peaks form, using a stand mixer or hand-held beaters. Set aside. Beat egg whites and sugar until stiff peaks with a stand mixer or hand-held beaters and set aside.
- Beat egg yolks, lemon juice, and lemon zest with a stand mixer or handheld beaters until combined. Combine the egg white and egg yolk mixture, using a rubber spatula, by gently folding together. Keep folding until completely incorporated.
- Gently fold the whipped cream into the egg mixture until combined. Do not over mix the final mixture; be gentle to keep it smooth, light, and fluffy.
- Spread the filling evenly on top of the graham cracker crust, making sure to get it into the corners. (The filling is so delicious that I highly recommend licking your spatula!)
- Top with the extra graham cracker mixture, cover with plastic wrap and place in the freezer to set, about 2 hours. The hard part is waiting for it to freeze!
- Slice into pieces with a sharp knife and garnish if desired with lemon slices. Enjoy straight from the freezer as a refreshing treat!
No Bake Lemon Bars with Graham Cracker Crust FAQs
The eggs in this recipe aren’t cooked; they are frozen after the dessert is made. Choose cold, fresh, free-range eggs, handle them hygienically, and follow good food-safety practices. In fact, the inside of the egg is the most sterile part; it is the outside that you need to clean before breaking it. These lemon bars are safe to eat!
There’s no need to line the pan with foil or parchment when making lemon bars; the mixture doesn’t stick. But if you want to line the pan and lift the bars to cut them on a cutting board, I would recommend using parchment paper. Sometimes acidic foods (like lemons) can eat through the foil, especially if it is sitting on the foil for several hours.
These frozen lemon bars are best stored in a glass or metal pan or baking sheet and covered well with plastic wrap. You can also individually store the lemon squares in an airtight container (after the bars are frozen and cut) and keep them in the freezer for about 2 months.
Serving Suggestions
Make this lovely lemon dessert for you and yours all summer long! This is the perfect dessert to serve at a summer gathering, party, or activity, especially with summer favorites like tortellini pasta salad. It also goes with winter dishes like hearty Italian Lasagna Bolognese with Bechamel, Italian Sausage Lentil Soup, or Italian Beef Short Rib Ragu.
If you love lemons, try Lemon Yogurt Loaf Cake and Easy Lemon Curd. If you love frozen desserts, you must try our Homemade Pistachio Gelato and Nutella Milkshake!
My Pro Tips
Expert Tips
- Separate the eggs while they’re cold, then let the yolks and whites sit out for at least 10 minutes before whipping them. If they’re warmer (or at room temperature), you’ll get more volume when they’re whipped.
- Do not over mix the final mixture. Gently fold for a smooth, light, and fluffy creamy mixture.
- These can also be made with limes instead of lemons.
Other Lemon Desserts You’ll Love
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No Bake Lemon Bars with Graham Cracker Crust
Equipment
- handheld mixer if you don't have a stand mixer
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Lemon Filling
- 1½ cup heavy whipping cream
- 4 large eggs, separated
- 1 cup granulated sugar
- ½ cup freshly squeezed lemon juice
- Zest of one lemon
Instructions
Making the Crust
- Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl until combined. Press the mixture into the bottom of a 9×11-inch baking dish. Save a handful of the crumb mixture to sprinkle over the top when finished if desired.
Making the Filling
- Pour the cream into a large mixing bowl (or the bowl of an electric mixer) and beat on medium-high speed until it holds stiff peaks. Set aside.
- Separate egg yolks and egg whites. (Make sure none of the yolks get in the whites, or they won't whip properly.)
- Beat the egg whites with a stand mixer or handheld mixer until they're holding soft peaks. Add one cup of sugar and beat until stiff peaks form; set aside.
- Beat the egg yolks with a stand or handheld mixer until they're creamy and pale yellow. Add the lemon juice and lemon zest and beat again until incorporated.
- Use a spatula to gently fold the egg yolk mixture into the egg whites until no white flecks remain. Fold by scraping the spatula around the edge of the bowl, then cut through the center.
- Fold the egg yolk and egg white mixture into the bowl of whipped cream until there are no streaks or lumps. Use the same folding method to incorporate. Be careful to handle it gently and avoid overmixing.
Assembling & Freezing
- Spread the lemon filling evenly on top of the graham cracker crust in the pan. Sprinkle the extra crumbs on top if desired. Cover and freeze for at least 2 hours and up to 2 months.
- After the lemon bars are frozen, use a sharp knife to cut them into small squares. Serve frozen and enjoy immediately!
Notes
- Separate the eggs while they’re cold, then let the yolks and whites sit out for at least 10 minutes before whipping them. If they’re warmer (or at room temperature), you’ll get more volume when they’re whipped.
- Do not over mix the final mixture. Gently fold for a smooth, light, and fluffy creamy mixture.
- These can also be made with limes instead of lemons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are fabulous!! I’ve made them several times this summer for my family and they love them!!
So happy you loved. They are a family favorite for sure!