Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (200 g) graham cracker crumbs
- 2 tbsp (25 g) light brown sugar
- 1/2 tsp kosher salt
- 8 tbsp (113 g) unsalted butter, melted
- 8 oz (226 g) cream cheese, room temperature
- 1 can (14 oz/396 g) sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 2 tsp finely grated lemon zest, plus more for topping
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (15 g) powdered sugar
- 2–3 extra graham crackers, crushed for finishing
Do This
- 1. Line an 8-inch square pan with parchment (overhang on two sides). Zest and juice lemons.
- 2. Stir crumbs, brown sugar, kosher salt, and melted butter. Press firmly into pan; chill 15 minutes (optional: bake at 350°F/175°C for 8 minutes, then cool).
- 3. Whip heavy cream with powdered sugar to medium-stiff peaks; refrigerate.
- 4. Beat cream cheese smooth; beat in condensed milk, lemon zest, vanilla, and fine salt. On low, stream in lemon juice until thick.
- 5. Fold in whipped cream. Spread filling over crust; smooth top.
- 6. Cover and chill 4 hours (or overnight). Top with crushed graham crackers and extra lemon zest; slice and serve cold.
Why You’ll Love This Recipe
- Bright, tangy lemon flavor balanced by a salty-sweet graham crust.
- No-bake filling sets up creamy-firm for clean, bakery-style slices.
- Simple pantry ingredients; no eggs or gelatin needed.
- Perfect make-ahead dessert for picnics, potlucks, and hot days.
Grocery List
- Produce: 3–4 lemons
- Dairy: Cream cheese, heavy cream, unsalted butter
- Pantry: Graham crackers, sweetened condensed milk, light brown sugar, powdered sugar, vanilla extract, kosher salt, fine sea salt
Full Ingredients
Salty Graham Crust
- 2 cups (200 g) graham cracker crumbs (about 14 full sheets)
- 2 tbsp (25 g) light brown sugar
- 1/2 tsp kosher salt
- 8 tbsp (113 g) unsalted butter, melted
Lemonade Filling
- 8 oz (226 g) brick-style cream cheese, at room temperature
- 1 can (14 oz/396 g) sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice (zest lemons first)
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (15 g) powdered sugar
Finish
- 2–3 graham crackers, crushed into coarse crumbs (about 1/2 cup)
- 1 tsp finely grated lemon zest
Step-by-Step Instructions
Step 1: Prep the pan and lemons
Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Wash and dry the lemons. Zest them first (you’ll need 3 teaspoons total: 2 tsp for the filling and 1 tsp for finishing), then juice until you have 1/2 cup (120 ml). Set aside.
Step 2: Make the salty graham crust
In a medium bowl, combine graham cracker crumbs, light brown sugar, and kosher salt. Pour in the melted butter and stir until every crumb looks evenly moistened and it clumps when pressed. If your crumbs look dry, add 1 more tablespoon melted butter.
Step 3: Press and chill the crust
Tip the crumb mixture into the prepared pan. Use the bottom of a measuring cup to press it firmly into an even layer, especially into the corners. Refrigerate for 15 minutes to set. Optional for an extra-crisp crust: bake at 350°F (175°C) for 8 minutes, then cool completely before filling.
Step 4: Whip the cream
In a cold mixing bowl, whip the heavy cream and powdered sugar on medium-high speed until medium-stiff peaks form, 2–3 minutes. Do not overbeat. Refrigerate the whipped cream while you make the lemon base.
Step 5: Make the lemonade base
In a separate large bowl, beat the cream cheese on medium speed until smooth and fluffy, about 1 minute. Beat in the sweetened condensed milk, lemon zest, vanilla, and fine sea salt until silky, 1–2 minutes. With the mixer on low, slowly stream in the lemon juice; the mixture will thicken as the acid hits the dairy. Mix just until fully combined and velvety.
Step 6: Fold, fill, and smooth
Gently fold the chilled whipped cream into the lemon mixture in two additions, keeping as much air in the mixture as possible. Scrape the filling over the crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.
Step 7: Chill, finish, and slice
Cover the pan and refrigerate for at least 4 hours, or overnight, until firm enough to cut cleanly. Lift the slab out using the parchment overhang. Sprinkle the top with the crushed graham crackers and remaining lemon zest. For the neatest bars, warm a sharp knife under hot water, wipe dry, and cut into 16 squares, wiping the blade between cuts. Serve cold.
Pro Tips
- Room-temperature cream cheese blends lump-free; cold cream whips faster and holds better.
- Stream in the lemon juice slowly to help the filling thicken rather than loosen.
- Press the crust firmly—really compact it—so it slices without crumbling.
- For ultra-clean edges, freeze the set slab for 15–20 minutes before slicing.
- Zest with a fine Microplane for bright flavor without bitterness.
Variations
- Meyer Lemon Bars: Swap in Meyer lemon juice and zest for a sweeter, floral finish.
- Pretzel-Graham Crust: Replace 1/2 cup (50 g) of the graham crumbs with finely crushed pretzels for extra salty snap.
- Pink Lemonade Swirl: Dot the top with 2–3 tablespoons seedless raspberry puree and swirl before chilling.
Storage & Make-Ahead
Cover and refrigerate for up to 4 days. Add the crushed cracker topping just before serving to keep it crunchy. To freeze, wrap the uncut slab tightly in parchment and foil (or cut bars and wrap individually), then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition (per serving)
Approximate per bar (1 of 16): 300 calories; 18 g fat; 33 g carbohydrates; 4 g protein; 140 mg sodium; 24 g sugars. Values are estimates and will vary with brands and portion size.
