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Frozen Lemon Dessert Bars


  • Author: Imili Johnson
  • Total Time: 4h30min

Ingredients

Scale

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 45 lemons)
  • 1 tablespoon lemon zest (from about 12 lemons)
  • 1 cup heavy whipping cream, chilled
  • ¼ cup powdered sugar
For Garnish (Optional):
  • Lemon slices or twists
  • Fresh mint leaves
  • Extra lemon zest

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