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Home » Best Dessert Recipes » Freezable Lemon Bars

March 23, 2010

Freezable Lemon Bars

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Freezable Lemon Bars

Remember how I returned to work a few weeks ago, after 12 weeks of maternity leave?  This new cookbook and blog, Make Ahead Meals for Busy Moms, has made my dreaded return to work a whole lot easier.  It is stocked full of meals that can be prepped ahead of time and kept in the fridge or freezer until you're ready to eat.  Since I'm exhausted when getting home from work every day and would rather spend my time playing with my son than cooped up in the kitchen, I've really taken advantage of these recipes!  Once Judah goes to bed, I can then prep in the kitchen for the next day's meal.  Or, I can take a Saturday before he wakes up and prep meals for the week!  No time lost with my dear little baby.

These lemon bars were one of the first recipes I tried.  Although it's not a meal, it's definitely a delicious dessert!  It has even earned the spot of Ben's favorite dessert right now.  In fact, he's already requested it to be made three times in the past month or two!  Since the refreshing lemon pairs so well with the somewhat spicy Baked Creamy Chicken Taquitos, I decided to also send a batch of these along to our friends who just had a baby.

If you often have unexpected company and are usually frantically trying to put together a last minute dessert to serve your guests, this will slow your heart rate because it will be waiting for you in the freezer!  If you do not like lemon, you will not like these as the lemon is pretty potent.  On the other hand, if you are a lemon dessert lover, you need to give this one a try!

Freezable Lemon Bars

Printable Recipe

1 ½ packs graham crackers, crushed (or 1 ½ cups graham cracker crumbs)
⅓ cup sugar
5 tablespoon butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
½ cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream

Preheat the oven to 325˚F.

In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan.  In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute.  Pour evenly over the crust and bake for about 30 minutes or until set.

Using two oven mitts, carefully remove from the oven and let cool on a wire rack.  Once completely cooled, spread the whipped cream over the top.

Label a large freezer bag with the name, expiration date and direction (below).  Cover the pan with plastic wrap and place in the freezer bag.  Freeze up to a month.

Before serving, let stand at room temperature for 30 minutes. Cut into bars.  If not freezing, this can also be kept in the fridge for several days.

Source: Adapted from Make-Ahead Meals for Busy Moms

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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Jen @ BeantownBaker.com says

    May 26, 2011 at 6:10 am

    When it says whipped cream, does that mean store bought Cool-Whip? Or homemade whipped cream? Which did you use? I want to make these this weekend but I don't think whipped heavy cream will freeze very well...

    Reply
    • Nikki says

      May 26, 2011 at 7:50 am

      I've used both store bought and homemade whipped cream, and both have worked just fine. 🙂

      Reply
      • Jen @ BeantownBaker.com says

        May 26, 2011 at 11:03 am

        Great to hear. Thanks!

        Reply
  2. ash says

    April 06, 2010 at 1:33 pm

    oh yum! i know hubby would love this! i'll have to remember this for our next BBQ!

    Reply
  3. thedabble says

    March 27, 2010 at 6:19 pm

    I made these and they were yummy! I love lemon desserts.

    Reply
  4. ingrid says

    March 26, 2010 at 6:55 pm

    Um, yes, we're lovers of all things tart and tangy and yellow. 🙂
    ~ingrid

    Reply
  5. joy the baker says

    March 25, 2010 at 8:12 pm

    i love this idea! what a simple and stunning recipe.

    Reply
  6. Memoria says

    March 25, 2010 at 2:46 pm

    This looks fantastic and refreshing!! YUM!

    Reply
  7. JOANN says

    March 25, 2010 at 11:32 am

    These look wonderfully refreshing for hot summer days! Thanks!

    Reply
  8. Valen says

    March 25, 2010 at 10:01 am

    I'm considering making these this weekend for something special. Thanks for the recipe!

    Reply
  9. chocolate shavings says

    March 25, 2010 at 7:35 am

    I love the perfect layers on those lemon bars - looks perfect!

    Reply
  10. cara says

    March 23, 2010 at 4:42 pm

    these were amazing! thanks for posting the recipe nikki! 🙂

    Reply
  11. kara says

    March 23, 2010 at 11:37 am

    hiya : ) i've been a phantom fan for well over a year, maybe two...sorry to not have praised your blog sooner, considering i've used so many of your recipes for my hubby, friends and family! congrats on entering mommyworld, and thanks so much for keeping up with penniesonaplatter. best of luck!

    Reply

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