Lazy Day Lemon Cream Pie Bars

🛒 Ingredients

Crust:

• 1 ½ cups crushed graham crackers (or digestive biscuits)
• 5 tbsp melted butter
• 2 tbsp sugar (optional)

Lemon cream filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream (or whipped topping)
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Optional topping:

• Whipped cream
• Extra lemon zest
• Crushed cookies or graham crumbs

👨‍🍳 Instructions

1. Make the crust

• Mix crushed biscuits, melted butter, and sugar.
• Press firmly into a baking dish.
• Chill in the fridge for 10–15 minutes (or bake at 175°C / 350°F for 8 minutes for a firmer crust).

2. Make the lemon filling

• Whip the cream until soft peaks form (skip this if using whipped topping).
• In another bowl, mix condensed milk, lemon juice, zest, vanilla, and salt.
• Gently fold in whipped cream until smooth and fluffy.

3. Assemble

• Pour filling over cooled crust.
• Smooth the top evenly.

4. Chill

• Refrigerate for at least 4 hours (overnight is best) until fully set.

5. Serve

• Slice into bars.
• Top with whipped cream and extra lemon zest if you want it extra pretty.

🔥 Tips for best results

• Fresh lemon juice is key—bottled won’t taste as bright
• Don’t overmix after adding whipped cream or it can deflate
• For extra tang, add a little more zest
• Freeze for 30 minutes before slicing for clean cuts

🍋 Why it works

• No baking required for the filling
• Creamy + tart balance keeps it light, not overly sweet
• Simple crust = minimal effort, maximum payoff