Get the Recipe:
Lemon Icebox Bars
These lemon icebox bars combine a buttery graham cracker crust with a creamy lemon filling for an easy chilled dessert that’s bright, silky, and perfect for summer.
Ingredients
For the crust:
- 1 ½ cups (about 175 g) graham cracker crumbs, 12 sheets
- 3 tablespoons (37 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- pinch salt
For the filling:
- 1 14-ounce can (396 g) sweetened condensed milk
- 3 large egg yolks
- ½ cup (120 ml) fresh lemon juice, from 3 to 4 lemons
- 1 ½ to 2 teaspoons lemon zest, to taste
- pinch salt
Optional for serving:
- confectioners’ sugar
- extra lemon zest
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
- Stir together the graham cracker crumbs, sugar, and salt. Add the melted butter, and stir until evenly moistened.
- Press firmly into the bottom of the prepared pan.
- Bake 8–10 minutes, until lightly golden and set.
- Set aside while you prepare the filling.
Use a flat-bottomed glass or measuring cup to make an even layer. Press the crust firmly into the pan to help it hold together cleanly when sliced.
To make the filling:
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt. Whisk until smooth and fully combined.
- Pour the filling over the crust and spread evenly.
- Bake 12–15 minutes, or until the filling looks set across the surface and the center jiggles slightly when the pan is gently shaken.
- Cool completely at room temperature.
- Refrigerate at least 3 hours (or overnight) until firm.
- Lift the bars from the pan using the parchment. Cut into squares and dust lightly with confectioners’ sugar and/or sprinkle with lemon zest if desired.
The filling will continue to firm up as it cools and chills, so avoid baking until completely firm in the oven.
Notes
- Fresh lemon juice gives the best flavor here.
- Adjust the amount of zest to your taste depending on how bold you want the lemon flavor to be.
- Don’t over-bake the filling. The center should still jiggle slightly when the pan is gently shaken.
- These bars need several hours of chilling time for the best texture and clean slices.
- For neat slices, wipe the knife clean between cuts.
- Makes 9 generous, bakery-style servings but can be cut smaller for sharing.
- Store chilled until ready to serve. They should keep in the refrigerator up to 4 days.
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