No Bake Lemon Bars with Graham Cracker Crust
These no bake lemon bars with graham cracker crust are the ideal sweet summer treat! This sweet-tart treat is perfect for hot summer days when you don't want to turn on the oven. These have been a favorite treat for any BBQ or event in my family for over 30 years.
Servings: 12 servings
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 9x11-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
Serving: 1bar | Calories: 278kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
