Frozen Lemon Dessert Bars

Frozen Lemon Dessert Bars are a refreshing, zesty treat perfect for hot summer days or any time you’re craving something sweet and tangy. These bars feature a creamy lemon filling atop a buttery, crisp crust, all chilled to perfection. The balance of tart lemon and sweet creaminess makes each bite a delightful experience, and they’re great for parties, potlucks, or simply enjoying at home. With this recipe, you can create a perfect dessert that satisfies citrus lovers and is ideal for making ahead and storing in the freezer.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

  for the Lemon Filling:

• 1 can (14 ounces) sweetened condensed milk
• 1 cup freshly squeezed lemon juice (about 4-5 lemons)
• 1 tablespoon lemon zest (from about 1-2 lemons)
• 1 cup heavy whipping cream, chilled
• ¼ cup powdered sugar

For Garnish (Optional):

• Lemon slices or twists
• Fresh mint leaves
• Extra lemon zest

Preparation:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared baking dish using a flat-bottomed glass or measuring cup to ensure it’s compact.
4. Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely on a wire rack.

Step 2: Make the Lemon Filling

1. In a large bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth. The mixture will thicken slightly as the lemon juice reacts with the milk.
2. In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
3. Add the powdered sugar to the whipped cream and continue beating until stiff peaks form.
4. Gently fold the whipped cream into the lemon mixture using a spatula until fully incorporated. Be careful not to over-mix, as you want to keep the mixture light and airy.

Step 3: Assemble the Bars

1. Pour the lemon filling over the cooled crust, spreading it out evenly with a spatula.
2. Smooth the top of the filling with a spatula or the back of a spoon to ensure an even surface.
3. Cover the baking dish tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours or until fully set. For best results, freeze overnight.

Step 4: Cut and Serve

1. Once the dessert is frozen and firm, remove it from the freezer and let it sit at room temperature for about 5 minutes to make cutting easier.
2. Using a sharp knife, cut the bars into squares or rectangles. Wipe the knife between cuts for clean edges.
3. Garnish each bar with a slice of lemon, a sprig of mint, or a sprinkle of lemon zest, if desired.

Step 5: Store the Bars

1. If you have leftovers or want to prepare the bars in advance, store them in an airtight container in the freezer for up to 2 weeks.
2. Separate layers of bars with parchment paper to prevent them from sticking together.

Variations

• Gluten-Free Crust: Use gluten-free graham crackers to make the crust suitable for those with gluten intolerance.
• Extra Tangy: Increase the lemon zest to 2 tablespoons for a more intense lemon flavor.
• Mixed Citrus: Try substituting some of the lemon juice with lime or orange juice for a mixed citrus flavor.
• Gingersnap Crust: Swap out the graham crackers for crushed gingersnap cookies to add a warm, spicy twist to the crust.

Cooking Notes:

• Ensure Proper Freezing: For the best texture, allow the bars to freeze completely. This will help them hold their shape when cut.
• Use Fresh Lemons: Freshly squeezed lemon juice gives the best flavor and makes a significant difference compared to bottled lemon juice.
• Whipped Cream Tips: Make sure the heavy whipping cream is cold before whipping, as it will form peaks more easily. Don’t overbeat, or the cream can become grainy.

Serving Suggestions:

• Serve these bars directly from the freezer for a firm, refreshing treat.
• Pair with a scoop of vanilla ice cream or fresh berries for an elegant dessert.
• These bars make a great addition to a dessert buffet or summer picnic. Keep them in a cooler until serving to maintain their frozen texture.

Tips:

• Cutting the Bars: Use a sharp, warm knife for slicing the frozen bars. Run the knife under hot water and dry it off before each cut for smooth edges.
• Adjust Sweetness: If you prefer a less sweet filling, you can reduce the amount of sweetened condensed milk by ¼ cup.
• Zest First: Zest your lemons before juicing them, as it’s much easier to do when the lemons are whole.
• Make Ahead: This dessert is perfect for making ahead of time. Prepare the bars up to 2 days in advance, and keep them frozen until ready to serve.

Prep Time:

• 20 minutes

Cooking Time:

• 10 minutes (for the crust)

Total Time:

• 4 hours 30 minutes (includes freezing time)

Nutritional Information (Per Serving):

• Calories: 280 kcal
• Protein: 4 g
• Carbohydrates: 35 g
• Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 45 mg
• Sodium: 150 mg
• Fiber: 0 g
• Sugar: 25 g

FAQs

Q1: Can I use bottled lemon juice instead of fresh lemon juice?
A1: Fresh lemon juice is highly recommended for this recipe as it provides a brighter and more natural flavor. Bottled lemon juice can sometimes have a bitter taste and lacks the same fresh zestiness.

Q2: How long do these bars last in the freezer?
A2: When stored properly in an airtight container, these lemon dessert bars can last for up to 2 weeks in the freezer. Be sure to separate layers with parchment paper to prevent sticking.

Q3: Can I make these bars dairy-free?
A3: Yes, you can substitute the sweetened condensed milk with a dairy-free version, and use coconut cream instead of heavy cream. The flavor will be slightly different, but still delicious.

Q4: Can I use a different type of crust?
A4: Absolutely! Try using a shortbread crust or even a chocolate cookie crust for a different flavor profile. Just ensure that whatever crust you use, it’s baked and cooled completely before adding the filling.

Q5: Do I have to bake the crust?
A5: Baking the crust helps it hold together better and gives it a nice crunch. If you prefer a no-bake version, you can skip this step, but the crust may be more crumbly when cutting the bars.

Conclusion

Frozen Lemon Dessert Bars are a delightful and refreshing treat that combines the tangy flavor of lemons with a smooth, creamy texture. Their easy preparation makes them a fantastic option for make-ahead desserts, and they are perfect for summer gatherings or satisfying a sweet tooth. With a buttery crust and a rich lemon filling, these bars are sure to become a favorite. Enjoy them as a light yet indulgent dessert that will leave you wanting just one more bite!

Frozen Lemon Dessert Bars

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• Author: Imili Johnson
• Total Time: 4h30min

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Ingredients

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Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

  for the Lemon Filling:

• 1 can (14 ounces) sweetened condensed milk
• 1 cup freshly squeezed lemon juice (about 4–5 lemons)
• 1 tablespoon lemon zest (from about 1–2 lemons)
• 1 cup heavy whipping cream, chilled
• ¼ cup powdered sugar

For Garnish (Optional):

• Lemon slices or twists
• Fresh mint leaves
• Extra lemon zest

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Instructions

Preparation:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared baking dish using a flat-bottomed glass or measuring cup to ensure it’s compact.
4. Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely on a wire rack.

Step 2: Make the Lemon Filling

1. In a large bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth. The mixture will thicken slightly as the lemon juice reacts with the milk.
2. In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
3. Add the powdered sugar to the whipped cream and continue beating until stiff peaks form.
4. Gently fold the whipped cream into the lemon mixture using a spatula until fully incorporated. Be careful not to over-mix, as you want to keep the mixture light and airy.

Step 3: Assemble the Bars

1. Pour the lemon filling over the cooled crust, spreading it out evenly with a spatula.
2. Smooth the top of the filling with a spatula or the back of a spoon to ensure an even surface.
3. Cover the baking dish tightly with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours or until fully set. For best results, freeze overnight.

Step 4: Cut and Serve

1. Once the dessert is frozen and firm, remove it from the freezer and let it sit at room temperature for about 5 minutes to make cutting easier.
2. Using a sharp knife, cut the bars into squares or rectangles. Wipe the knife between cuts for clean edges.
3. Garnish each bar with a slice of lemon, a sprig of mint, or a sprinkle of lemon zest, if desired.

Step 5: Store the Bars

1. If you have leftovers or want to prepare the bars in advance, store them in an airtight container in the freezer for up to 2 weeks.
2. Separate layers of bars with parchment paper to prevent them from sticking together.

Notes

• Ensure Proper Freezing: For the best texture, allow the bars to freeze completely. This will help them hold their shape when cut.
• Use Fresh Lemons: Freshly squeezed lemon juice gives the best flavor and makes a significant difference compared to bottled lemon juice.
• Whipped Cream Tips: Make sure the heavy whipping cream is cold before whipping, as it will form peaks more easily. Don’t overbeat, or the cream can become grainy.

• Prep Time: 20 min
• Cook Time: 10 min

Nutrition

• Calories: 280
• Sodium: 150mg
• Protein: 4g