Lemon Crunch
Bright, tangy, and irresistibly creamy, Lemon Crunch is the perfect no-bake dessert bar for citrus lovers. Featuring a buttery graham cracker crust baked to golden perfection, it’s topped with a luscious lemon filling made from sweetened condensed milk, zesty lemon juice, and fluffy whipped cream. Each bite is the ultimate balance of creamy richness and refreshing zest, with a subtle crunch from the crust. This easy-to-make treat requires minimal effort but delivers maximum flavor, making it an ideal dessert for summer gatherings, weekend baking, or anytime you crave something light yet indulgent. Serve chilled for a refreshingly sweet finale, and don’t forget a garnish of extra lemon zest or whipped cream for a beautiful finish. Perfect for those searching for citrus dessert recipes or homemade lemon bars!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter
- 50 grams granulated sugar
- 397 grams sweetened condensed milk
- 120 milliliters lemon juice
- 1 tablespoon lemon zest
- 240 milliliters heavy cream
- 30 grams powdered sugar
Instructions
Preheat the oven to 180°C (350°F).
Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
Melt the unsalted butter in a small saucepan or microwave until fully liquid.
In a large bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture firmly into the bottom of an 8x8-inch baking pan to form an even crust. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely.
In another mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
In a separate chilled bowl, whip the heavy cream and powdered sugar together with a hand mixer or stand mixer until soft peaks form.
Gently fold the whipped cream into the lemon mixture until fully incorporated, being careful not to deflate the mixture.
Pour the lemon filling evenly over the cooled crust and smooth the top with a spatula.
Refrigerate the Lemon Crunch for at least 4 hours or until fully set.
Once chilled, slice into squares or bars and serve. Optionally, garnish with additional lemon zest or a dollop of whipped cream.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 48.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
