These Lazy Day Lemon Cream Pie Bars are the perfect no-fuss dessert for when you want something sweet, creamy, and refreshing without spending hours in the kitchen. With a buttery cookie crust and a simple lemon cream filling, they come together quickly using pantry staples. Great for potlucks, picnics, or everyday treats.
Prep Time
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Equipment
8×8 or 9×9 inch baking pan
Mixing bowls
Hand mixer or whisk
Measuring cups and spoons
Rubber spatula
Parchment paper (optional)
Cooling rack
Ingredients
For the Crust:
1/2 cup (115 g) unsalted butter, softened
1/3 cup (65 g) granulated sugar
1 cup (125 g) all-purpose flour
Pinch of salt
For the Lemon Cream Filling:
1 (14 oz) can sweetened condensed milk
1/4 cup (60 ml) sour cream
1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional Topping:
Powdered sugar, for dusting
Whipped cream or lemon slices, for serving
Ingredient Notes
Butter: Use real butter for the crust—salted can be substituted, just reduce added salt.
Sweetened Condensed Milk: Adds creaminess and sweetness without extra sugar.
Lemon Juice: Fresh-squeezed lemon juice gives the best bright, tart flavor.
Sour Cream: Balances the sweetness and adds richness to the filling. Greek yogurt can be used as a substitute.
Nutrition Facts (per bar, yields 9 bars)
Calories: 270
Fat: 13 g
Saturated Fat: 8 g
Carbohydrates: 35 g
Sugar: 24 g
Protein: 4 g
Sodium: 80 mg
Fiber: 0.5 g
Instructions
Step 1: Preheat and Prepare the Crust
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper or lightly grease.
In a medium bowl, cream together the butter and sugar until light.
Mix in the flour and salt until a soft dough forms.
Press evenly into the bottom of the prepared pan.
Bake for 15–18 minutes, or until lightly golden. Let cool slightly while you make the filling.
Step 2: Make the Lemon Cream Filling
In a bowl, whisk together sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Step 3: Assemble and Bake
Pour the filling over the warm crust and spread evenly with a spatula.
Return to the oven and bake for 8–10 minutes, just until the filling is set (it should jiggle slightly in the center).
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.
Step 4: Slice and Serve
Cut into squares. Dust with powdered sugar if desired. Serve chilled with whipped cream or lemon slices if using.
Tips
Chill the bars thoroughly before slicing for clean, neat edges.
Use a microplane to zest the lemons before juicing them.
For extra lemon flavor, add 1–2 tablespoons of lemon curd into the filling.
Double the recipe and use a 9×13 inch pan for a crowd.
Variations
Lemon Lime Bars: Substitute half of the lemon juice with lime juice and zest.
Graham Cracker Crust: Swap the shortbread crust for 1 1/2 cups graham cracker crumbs mixed with 1/3 cup melted butter.
Berry Swirl: Drop small dollops of raspberry or blueberry jam on the filling before baking and swirl lightly.
Gluten-Free: Use a gluten-free flour blend in the crust.
