Lemon Ice Box Pie Bars
Refreshingly cold, smooth, sweet and tart, these Lemon Ice Box Pie Bars are soon to be one of your favorite summer desserts.
Equipment
- 8x8 Baking Pan or Glass Dish
- Parchment Paper
- Microplane, Zester, or Fine Grater
Ingredients
For the Lemon Graham Cracker Crust
- 1-2 Tbsp fresh lemon zest (about 6 lemons)
- 1 ¼ cup graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup firmly packed light brown sugar
For the Lemon Ice Box Pie Filling
- 2 14-oz cans sweetened condensed milk (not evaporated milk)
- 1 cup fresh lemon juice (about 6 lemons)
- fresh lemon wedges for garnish (optional)
Instructions
For the Lemon Graham Cracker Crust
- Preheat oven to 350°F. Line an 8x8 baking pan or glass dish with parchment paper (or spray with Baker's Joy). Set aside.
- Combine fresh lemon zest and graham cracker crumbs in a medium mixing bowl. Using clean hands, massage the zest into the crumbs, pinching the two ingredients together to release the oils in the zest.
- Add the brown sugar and melted butter. Mix until well combined.
- Press the crust mixture into the parchment lined baking dish. Bring the crust about halfway up the sides, if desired, and make sure the base is an even layer.
For the Lemon Ice Box Pie Filling
- In a medium mixing bowl, combine sweetened condensed milk and fresh lemon juice. Whisk until thoroughly combined. Set aside.
For the Assembled Bars
- Once the filling is ready, set it aside and bake the crust in a preheated oven at 350°F, for 10 minutes. DO NOT COOL.
- Pour the filling into the hot crust and gently spread the filling with a spoon or spatula. Set aside until cool enough to handle, about 30-60 minutes.
- Place cooled bars in the refrigerator for 4-8 hours (or overnight) to chill thoroughly. Remove bars from the baking pan but gently pulling up the parchment paper. Cut into 9 squares, or desired serving size. Serve cold.
Notes
Lemon Ice Box Pie Bars will last about 3-4 days, covered, in the refrigerator.
Serve with fresh lemon slices and whipped topping, if desired.