Lazy Day Lemon Cream Pie Bars are exactly what they sound like—easy, refreshing, and just the right amount of indulgent for when you want something sweet without spending hours in the kitchen. These bars bring all the bright citrusy charm of a lemon cream pie, but in a fuss-free bar form that’s easy to bake, slice, and share. The creamy lemon filling is perfectly tart and silky, balanced by a buttery graham cracker or shortbread crust. They make a wonderful addition to potlucks, picnics, or lazy weekends when you want dessert with minimal effort but maximum flavor.
Store the lemon cream pie bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them by placing the bars (after they’ve set) in a single layer, wrapped tightly in plastic wrap and then foil, for up to one month. Let them thaw in the fridge overnight before serving.
This recipe yields approximately 12 bars, depending on how you slice them. They are rich and flavorful with a silky filling, so smaller squares can still be satisfying.
You’ll love this recipe for its simplicity and versatility. It comes together with just a handful of ingredients and can be made ahead of time. The flavor is bright and tangy from fresh lemon juice, balanced by the smooth creaminess of sweetened condensed milk and cream cheese. These bars feel like sunshine in dessert form.
You’ll need a mixing bowl, a hand or stand mixer, a spatula, a zester, a 9×9-inch or 8×8-inch baking dish, parchment paper, and measuring cups/spoons.
Use fresh lemon juice for the best flavor, and zest the lemons before you juice them to get the most from the citrus. Let the bars chill completely before slicing so the filling can fully set. Line your pan with parchment paper for easy removal and clean cuts.
Ingredients
1 1/2 cups graham cracker crumbs or crushed shortbread cookies
1/3 cup melted butter
2 tablespoons sugar
1 can (14 oz) sweetened condensed milk
4 oz cream cheese, softened
1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
2 large egg yolks
Directions
Preheat your oven to 350°F. Line a square baking dish with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared dish to form the crust. In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, egg yolks, lemon juice, and zest, mixing until fully combined and silky. Pour the lemon filling over the crust and smooth out the top. Bake for 18–22 minutes or until the edges are set but the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 2 hours before slicing.
For a variation, you can add a dusting of powdered sugar before serving or top each bar with whipped cream. To change the flavor, try substituting lime or orange juice for the lemon. For extra texture, mix a few crushed pecans or coconut flakes into the crust.