Here’s a simple, classic recipe that matches the dessert in your image — No-Bake Lemon Cream Bars (Lemon Icebox Dessert)
No-Bake Lemon Cream Bars
Ingredients
Crust
- 250 g (about 2½ cups) graham cracker crumbs
- 120 g (½ cup) melted butter
- 2 tbsp sugar (optional)
Lemon Cream Layer
- 1 can (397 g / 14 oz) sweetened condensed milk
- 120 ml (½ cup) fresh lemon juice
- 1 tbsp lemon zest
- 250 g (1 cup) cream cheese, softened
Topping
- 300 ml (1¼ cups) heavy whipping cream or 1 tub whipped topping
- 2 tbsp powdered sugar (if whipping cream)
- Extra lemon zest for garnish (optional)
Instructions
- Make the crust
- Mix graham crumbs with melted butter (and sugar if using).
- Press firmly into the bottom of a lined 20×20 cm (8×8 in) pan.
- Chill in the fridge for 15 minutes.
- Prepare lemon filling
- Beat cream cheese until smooth.
- Add condensed milk and mix well.
- Mix in lemon juice and zest until creamy and thick.
- Spread evenly over the chilled crust.
- Add topping
- Whip cream with powdered sugar until stiff peaks (if not using whipped topping).
- Spread gently over the lemon layer.
- Chill
- Refrigerate for at least 4 hours (overnight is best).
- Serve
- Cut into squares and sprinkle with lemon zest.
Tips
- For extra firmness, chill before slicing and wipe the knife clean between cuts.
- You can bake the crust at 180°C (350°F) for 10 minutes if you want it firmer — but it’s optional.
- Works great with digestive biscuits instead of graham crackers.