These lemon bars with condensed milk and graham cracker crust are far from ordinary! The lemon filling is exceptionally creamy and bursting with flavor, thanks to the addition of sweetened condensed milk and cream cheese. They bake to perfection, maintaining a firm texture without being overly runny.
These sweetened condensed milk lemon bars are the perfect addition to any celebration! Whether it's a birthday party, or a festive holiday event, these lemon bars are sure to be a hit with their beautiful presentation and irresistible taste! Love lemon? Check out my lemon cookie sandwiches, lemon curd muffins, and lemon cardamom cookies!
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Why you'll love this recipe
- Creamy Texture: The combination of sweetened condensed milk and full-fat cream cheese in the filling creates an exceptionally creamy and smooth texture. Each bite melts in your mouth, the creamy lemon filling is bliss!
- Vibrant Lemon Flavor: Using fresh lemon juice ensures a bright, tangy flavor that truly shines. The natural acidity of fresh lemons create a refreshing contrast to the sweetness of the filling, making these bars incredibly flavorful and satisfying! Lemon curd cheesecake no bake has amazing lemon flavor.
- Easy lemon bars recipe: Perfect for both novice and experienced bakers. The steps are simple—baking the graham cracker crust first, then preparing the filling, and baking again. Chocolate lemon cake is effortless as well!
Equipment
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your lemon squares recipe easy comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
Let's make easy lemon bars with condensed milk!
- Fresh Lemon Juice: Using juice from fresh lemons is crucial for achieving a bright, zesty flavor that defines classic lemon bars. Fresh lemon juice provides a natural acidity and tanginess that can't be matched by bottled juice.
- Sweetened Condensed Milk: This ingredient is key for adding sweetness and a rich, velvety texture to the lemon filling. Sweetened condensed milk thickens the filling while adding a luscious sweetness. I use it in my espresso panna cotta too.
- Graham Cracker Crumbs: Using crumbs made from whole graham crackers for the crust adds a fresh, slightly sweet and crunchy base. Store bought graham cracker crumbs lack flavor.
- Full-Fat Cream Cheese: Full-fat brick style cream cheese is essential for creating a filling that is extra creamy and rich.
- Egg Yolks: Egg yolks are vital for binding the filling together. They ensure that the mixture sets properly during baking.
See recipe card below for quantities.
Substitutions
- Add coconut to the creamy lemon squares for a tropical twist! Adding it on top after it's baked would be amazing too.
- Top with fresh berries and whipped cream as a plated dessert at a dinner party.
- Ground ginger in the crust would add an awesome flavor with the zingy lemon!
These lemon bars with condensed milk has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make this simple lemon bar recipe!
Step 1. Line an 8X8 pan with parchment paper. Preheat the oven to 350°F. Crush whole graham crackers until you have 1 ½ cups of crumbs. Press evenly in the baking pan. Use a measuring cup to pack it in. Bake for 10 minutes.
Step 2. In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
Step 3. Add the egg yolks, mix until combined.
Step 4. Add the lemon juice mix until combined and homogeneous.
Step 5. Pour the lemon filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
Step 6. Bake for 15 minutes or until the filling is set around the edges and slightly wobbly in the center. It will continue baking on the counter.
Hint: Line the baking pan with parchment paper, ensuring the paper goes up and over the sides a bit to have something to grab to remove the graham cracker curst lemon bars easily.
Pro tips
- Don't Over bake: Keep a close eye on the bars while they bake. Over baking can cause the filling to become curdled and lose its creamy texture. The bars are done when the edges are set, but the center still has a slight jiggle. They will continue to set as they cool.
- Chill Before Cutting: Allow the lemon bars to chill in the refrigerator for at least a few hours or overnight before cutting. This ensures that the filling sets properly and the bars hold their shape when sliced.
- Beat the Sweetened Condensed Milk and Cream Cheese First: Start by beating the sweetened condensed milk and full-fat cream cheese together until the mixture is smooth and creamy. This ensures there are no lumps and creates a smooth base before adding the other ingredients like lemon juice and egg yolks.
- Bake the Crust First: Press the crust firmly into the baking dish to form the crust and bake it separately for about 8 minutes. This step helps to set the crust and provides a solid foundation for the lemon filling.
FAQ
Can I freeze these lemon bars with condensed milk?
Yes you can! Place the lemon bars with condensed milkin an airtight container, making sure to place parchment paper in between to prevent them from sticking together. Place in the refrigerator overnight to thaw before eating.
Do lemon bars need to be refrigerated?
Yes! These bars are best eaten cold, the texture is not right when they are warm and will spoil if left out on the counter.
How do I get a clean cut?
Run a sharp knife under hot water, then thoroughly dry it to remove any excess moisture. Make a clean slice, and repeat the process of cleaning and drying the knife after each cut for the best results.
Can I use a different kind of juice?
You can use key lime juice as well!
Storage
Refrigerator
Place in an airtight container for up to 4 days. The graham cracker crust will get soggy the longer they stay in the refrigerator.
Freezer
Place in an airtight container, making sure to place parchment paper in between to prevent them from sticking together. Freeze up to two months, place in the refrigerator overnight to thaw before eating.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Lemon Bars with Condensed Milk
Equipment
- Handheld or stand mixer
- Mixing bowls
- 8X8 inch square baking pan
- Parchment Paper
- Rubber Spatula
- Measuring cups and spoons
Ingredients
Graham Cracker Crust
- 1 ½ cups (145 grams) graham cracker crumbs Crush up whole graham crackers
- 4 tablespoons (56 grams) brown sugar
- 7 tablespoons (100 grams) salted butter melted and salted or add a pinch of salt
- ½ teaspoon cinnamon
Lemon Filling
- 14 oz (397 grams) sweetened condensed milk 1 can
- 4 oz (115 grams) cream cheese room temperature (soft to the touch), full fat, brick style
- 3 egg yolks room temperature
- ¾ cup (180 grams) fresh lemon juice from fresh lemons, strain to get rid of seeds and pulp
Instructions
Graham Cracker Crust
- Line an 8X8 pan with parchment paper. Preheat the oven to 350°F.
- Crush whole graham crackers until you have 1 ½ cups of crumbs. You can use a food processor, a blender, or place the crackers in a ziplock bag and crush them with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs and the brown sugar and cinnamon. If your butter is unsalted, add ¼ teaspoon of salt to the mixture.
- Pour the butter over the crumb mixture. Mix everything together until the crumbs are evenly coated and resemble wet sand.
- Press evenly in the baking pan. Use a measuring cup to pack it in. Bake for 8 minutes. Set aside until the filling is ready.
Lemon Filling
- In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
- Add the egg yolks, mix until combined, add the lemon juice mix until combined and homogeneous.
- Pour the lemon filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
- Bake for 15 minutes or until the filling is set around the edges and barely wobbly in the center. It will continue baking on the counter.
- After they have cooled down, place on a rack and place in the refrigerator until thoroughly cold, about 4 hours. Enjoy when cold.
Kelsey says
DIVINE!! Oh my gosh
Amanda says
thank you so much!! appreciate you leaving a review 🙂
Pattie W. says
Hi. Please tell me if I need to cool and/or refrigerate the graham cracker crust before putting the filling in it. I'm making these tomorrow and looking forward to having them!
Thank you.
Pattie W .
Amanda says
Hi Pattie! You do not need to cool the crust, you can pour the filling in right away and then place right back in the oven, if the crust cools down a little while making the filling that is okay. I hope you enjoy them!! 🙂