Lazy Day Lemon Cream Pie Bars

 Lazy Day Lemon Cream Pie Bars – A Simple Yet Zesty Dessert You’ll Crave!

 

Looking for a dessert that’s creamy, tangy, and irresistibly refreshing—yet super easy to make? These Lazy Day Lemon Cream Pie Bars are just what your taste buds need! With a buttery shortbread crust and a silky lemon filling, this recipe is perfect for those days when you want something sweet without the stress.

Whether you’re serving guests or just need a zesty pick-me-up, these lemon bars strike the perfect balance between creamy and tart. The best part? They require minimal ingredients and effort—no mixer needed!

Ingredients:

For the Buttery Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup unsalted butter, cold and cubed

For the Lemon Cream Filling:

• 1 (14 oz) can sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh lemon juice (from about 3–4 lemons)
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

Optional Toppings:

• Powdered sugar for dusting
• Whipped cream (store-bought or homemade)
• Thin lemon slices or zest curls for garnish

• Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal, or grease it lightly with butter or cooking spray.
3. In a medium mixing bowl, combine flour and powdered sugar.
4. Add the cold, cubed butter and cut it into the dry mixture using a pastry cutter, two knives, or your fingers until the mixture is crumbly—like coarse sand.
5. Press the crust mixture firmly and evenly into the bottom of the prepared baking dish.
6. Bake for 15 minutes, or until the edges start to turn lightly golden. Do not overbake.

Step 2: Make the Filling

1. While the crust bakes, prepare the filling. In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth and slightly thickened.
2. Add in the lemon juice, lemon zest, and vanilla extract. Whisk again until fully combined and silky in texture.
3. Once the crust is out of the oven (and still warm), pour the filling directly over it and gently smooth the top.

Step 3: Bake and Chill

1. Return the dish to the oven and bake for 15 to 18 minutes, or until the center is set but still has a slight jiggle when gently shaken.
2. Remove from the oven and let cool to room temperature.
3. Refrigerate for at least 2 hours (or overnight) to let the bars firm up fully before slicing.

Step 4: Slice and Serve

1. Once chilled, lift the bars out of the pan using the parchment paper edges.
2. Dust lightly with powdered sugar.
3. Garnish with a swirl of whipped cream and a lemon slice, if desired.
4. Slice into squares or rectangles and serve chilled.

 Tips & Tricks:

• Fresh lemon juice makes a huge difference—avoid bottled juice for best flavor.
• For a softer crust, don’t overbake the base.
• Bars will keep well in an airtight container in the fridge for up to 4 days.
• These bars are not freezer-friendly due to the custard texture—they’re best enjoyed fresh!