Lemon Crunch Bars

Light as air Lemon Crunch Bars are no-bake!

Lemon Crunch Bars are a no-bake dessert that harkens back to simpler days, and less complicated food — you probably already have everything on hand to make these tangy treats.

Lemon Crunch Bars are an old fashioned no-bake dessert

These lemon crunch bars have an easy going, vintage vibe

They can be prepped for the fridge in the time it takes to melt a little butter and whip up the cream. The ‘crunch’ comes from the crushed gingersnaps that make up the crust. The combination of the cool fluffy topping and the ‘snappy’ crust is wonderful.

Easy no-bake Lemon Crunch Bars

Ginger and lemon is a striking flavor combination

You see more often in savory dishes than you do in desserts. Neither ingredient plays second fiddle here, the peppery gingersnaps hold their own with the lemon, and the two are quite a zesty pair. The topping has a full 1/3 cup of fresh lemon juice in it, so it’s no slouch in the citrus department.

Quick and easy no-bake Lemon Crunch Bars

A gingersnap crumb crust makes these lemon bars extra special

As for the gingersnaps, use any you like — I discovered Tates and fell in love, but they ‘disappeared’ before I could use them in this recipe. Plain old gingersnaps work fine, too ๐Ÿ˜‰

Light as air Lemon Crunch Bars are no-bake!

This is a great choice for entertaining because you can make them ahead of time, and they’re light and refreshing even after a big meal. Nobody will push these away, for sure.

notes ~

  • The combo of ginger and lemon is what makes these simple Lemon Crunch Bars so special, so I don’t recommend substituting graham cracker crumbs in the crust.
  • These have a soft creamy consistency. Keep them refrigerated until ready to serve.
  • Ever wonder about the difference between ‘heavy’ and ‘whipping’ cream? Heavy cream is just slightly higher in fat, but both can be whipped.
  • This would make a nice pie, as well. I would use a 7 or 8 inch pie plate, increase the butter to 1 stick, and the crumbs to 2 cups.

Reader Rave ~

“These are insanely delicious!! They were the perfect thing for dessert after a heavier meal.” ย ~ Linda

Tangy and creamy no-bake Lemon Crunch Bars
3.63 from 27 votes

Lemon Crunch Bars

Lemon Crunch Bars are a no-bake dessert that harkens back to simpler days, and less complicated food --- you probably already have everything on hand to make these tangy treats.
Course Dessert
Cuisine American
Prep Time 2 hours 20 minutes
Yield 12 servings
Author Sue Moran


  • 3/4 stick (6 Tbsp or 85 grams) unsalted butter, melted
  • 1 1/2 cups gingersnap crumbs, this is about 8 ounces of cookies
  • 1 1/4 cups heavy cream you can also use 'whipping cream'
  • slightly more than 1/2 cup sweetened condensed milk
  • 1/3 cup fresh squeezed lemon juice
  • 1 small drop yellow food coloring, optional


  • gingersnap crumbs


  • Spray an 9x9 square baking dish. I like to line mine with parchment paper with long ends hanging off so I can lift it out after chilling for neater cutting, but that's optional.
  • Toss the melted butter with the gingersnap crumbs until the crumbs are completely saturated. Press the crumbs evenly into the bottom of the pan. Press firmly, but no need to steam roller them ๐Ÿ˜‰ Set the pan in the fridge while you make the filling.
  • Whip the cream until you get firm peaks. don't whip it too long or it will get grainy and eventually turn to butter. Fold in the condensed milk, lemon juice, and drop of food coloring.
  • Spread the filling into the pan and spread out evenly.
  • Set the pan in the refrigerator to chill for at least 2 hours before serving.
  • Garnish with a few gingersnap crumbs.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    September 22, 2020 at 4:15 am

    Can these lemon Crunch bars be frozen

  • Reply
    June 4, 2020 at 8:08 am

    5 stars
    Hi! Can you make these ahead of time and freeze them? Iโ€™ve made them before and love them. Thanks!

    • Reply
      June 4, 2020 at 9:10 am

      I’m not sure how these would fare for a long period in the freezer, I’d be worried about the texture deteriorating.

  • Reply
    January 30, 2020 at 5:45 am

    I can’t wait to try these ans was wondering if you have the conversions for a 9×13 pan? Thank you for this recipe??

    • Reply
      January 30, 2020 at 7:02 am

      I haven’t done this, but you should be able to double the recipe for a 9×13 pan.

  • Reply
    January 14, 2018 at 8:41 am

    Hi! Your photography is so beautiful! I just want to grab everything out of the pictures and eat them! I am gluten free and have to be. Purchased gluten free gingersnaps are fine but have a slightly off taste. They are so much better when baked for a crust. Do you think I could just do that and proceed with the recipe? I usually, when I use them, bake the contents of a pie along with them. Just not sure about alone. Thank you!

    • Reply
      January 14, 2018 at 8:54 am

      Hi Alene ~ sure, I don’t see why you can’t bake the crust, then cool and proceed with the recipe.

  • Reply
    November 23, 2017 at 3:55 pm

    Don’t have all the ingredients on hand but this looks delicious!!! Thank you for the recipe ๐Ÿ™‚

    • Reply
      November 23, 2017 at 3:56 pm

      You’re so welcome. I know you’ll enjoy these…

  • Reply
    Melissa Griffiths
    July 26, 2017 at 3:41 pm

    My mouth is seriously watering looking at these photos! I can’t believe how deliciously creamy they look! Yum!

    • Reply
      July 26, 2017 at 4:08 pm

      Thanks Melissa, these are so good on a hot day :))

  • Reply
    February 16, 2017 at 10:16 am

    Just a question regarding the quantity of Butter as making this in Portugal and can pick the lemons straight off the tree ๐Ÿ™‚ but the butter sold here in 250 gram packs and not sure how much is needed for recipe.

    • Reply
      July 24, 2017 at 3:57 pm

      That would be about 85 grams, Vanessa.

  • Reply
    November 23, 2016 at 12:56 pm

    Today is my third time making them! They are Divine!! And everyone loves them! There was a special request for me to make these for Thanksgiving! Simple and delicious! Thanks for the great recipe!!

  • Reply
    April 24, 2016 at 9:53 am

    Just made these they’re heavenly!

    • Reply
      April 24, 2016 at 11:39 am

      Thank you so much for coming back here to let us know Jill <3

  • Reply
    March 25, 2016 at 10:49 pm

    I love lemon in recipes because it gives unique freshness to the dish… Ahhhhh feeling crazy

  • Reply
    Linda L.
    March 19, 2016 at 6:49 pm

    These are insanely delicious!! They were the perfect thing for dessert after a heavier meal.

    • Reply
      March 19, 2016 at 7:13 pm

      Thanks Linda — I think you’re the first one to make them and report back!

  • Reply
    March 19, 2016 at 2:55 pm

    I have a couple of boxes of Windmill cookies left from Christmas that need to be used. This sounds like the perfect way to use them, Sue! We have lots of lemon lovers in our family and can’t wait to try making these!

  • Reply
    2 sisters recipes
    March 17, 2016 at 7:15 pm

    I think I just found the perfect
    Dessert for my dinner party! Love lemon and ginger snaps so I know this is a winner …Beautiful photos Sue!

  • Reply
    Laura (Tutti Dolci)
    March 17, 2016 at 7:05 pm

    That creamy lemon layer looks simply divine!

  • Reply
    [email protected]'s Recipes
    March 17, 2016 at 11:54 am

    That thick cream topping looks really intriguing!

  • Reply
    Jean | DelightfulRepast.com
    March 17, 2016 at 11:52 am

    Sue, I definitely won’t forget to Pin this one! Looks lovely, and I can just taste it now. We’re real lemon fans, so this is going on the menu very soon.

  • Reply
    March 17, 2016 at 11:23 am

    Making this for the upcoming week-end, always looking for great lemon recipes Sue, once again you did it.

  • Reply
    Diane {Created by Diane}
    March 17, 2016 at 10:14 am

    I bet the flavors of the lemon and gingerbread taste out of this world. I love lemon! What a great dessert.

  • Reply
    Dan R
    March 16, 2016 at 11:25 pm

    I could see making an alternate version of this with keylime juice….but this one sounds great, too!

  • Reply
    March 16, 2016 at 1:50 pm

    I’ve never tried lemon and ginger…but I want to!! These easy bars sound lovely. Crunchy and creamy at the same time! On my “make soon” list and pinned!

  • Reply
    Grace | eat, write + explore
    March 16, 2016 at 12:24 pm

    These look so delicious! Perfect for Spring!

  • Reply
    Celeste | The Whole Serving
    March 16, 2016 at 9:12 am

    These could get me in trouble. Looks so delicious.

  • Reply
    John/Kitchen Riffs
    March 16, 2016 at 8:45 am

    I’m a lemon freak — just love the stuff. Love it more than chocolate, actually (yes, I’m weird). So I know you’ve made this just for me. Thank you! ๐Ÿ™‚

    • Reply
      March 16, 2016 at 9:14 am

      I’m totally with you on that, well, I love chocolate too, but we’re talking about lemon now…and these are super lemony!

  • Reply
    Jen | Baked by an Introvert
    March 16, 2016 at 7:36 am

    Lemon treats are my absolute favorite. I’m swooning over these crunch bars!!

  • Reply
    Mary Younkin
    March 16, 2016 at 7:26 am

    These bars look incredible, Sue! As much as I adore lemon desserts, and pretty much ginger anything, these are calling to me this morning.

    • Reply
      March 16, 2016 at 7:36 am

      Do you ever buy those lemon filled ginger cookies from England? I can can’t remember the name…they’re epic ๐Ÿ™‚

  • Reply
    March 16, 2016 at 7:26 am

    This looks so amazing and yet so simple! And I love the addition of condensed milk!!! This is on the Top 10 To Do List!

    • Reply
      March 16, 2016 at 7:38 am

      I wondered about the condensed milk, I don’t use it often, and I think it is used more in older recipes, but it gives the whipped cream more structure —

  • Reply
    Robyn @ Simply Fresh Dinners
    March 16, 2016 at 6:50 am

    I love these kind of desserts, Sue. My grandmother used to make these and we’d all fight over them when she wasn’t looking! Lemon is the best and combined with ginger, it’s unbeatable. Beautiful!

  • Reply
    Jennifer @ Seasons and Suppers
    March 16, 2016 at 6:30 am

    I love these kind of desserts! Especially liking the gingersnap crust ๐Ÿ™‚

  • Reply
    Amy @ Accidental Happy Baker
    March 16, 2016 at 6:29 am

    Lemon desserts always go over well with my husband’s family. I’m pinning this one for later!

  • Reply
    March 16, 2016 at 6:28 am

    No bake, light, fluffy, delicious. Love the look of these bars.

  • Reply
    March 16, 2016 at 6:06 am

    I can just tell this is wonderful!

    • Reply
      March 16, 2016 at 7:40 am

      That’s the nice thing about old recipes, you can count on them ๐Ÿ™‚

  • Reply
    March 16, 2016 at 6:01 am

    Fluffy lemon desserts are the best and this one is a keeper with the gingersnap crust! Great combination of flavors and textures – they look light as a cloud. And very pretty too!

  • Reply
    March 16, 2016 at 5:26 am

    I adore ginger and lemon together. These really look light and refreshing and perfect with a cup of coffee! Lovely Sue!

  • Reply
    March 16, 2016 at 5:00 am

    Gingersnaps? Love them as a base…so much more oomph than graham crackers. Simple recipe, easy to make and I do love lemon anything. Mouth watering photos, Sue!

    • Reply
      March 16, 2016 at 7:58 am

      I wondered about the name, and it’s true, there is still crunch in those gingersnaps even after they’ve been crushed and mixed with melted butter.

  • Reply
    Chris Scheuer
    March 16, 2016 at 4:55 am

    I know what I’m making in the near future! This looks fabulous Sue. I love the lightness and I agree, no one would refuse this!

  • Reply
    Dannii @ Hungry Healthy Happy
    March 16, 2016 at 4:37 am

    I usually always go for chocolate desserts, but I do love lemon desserts like this – they are so fresh.

    • Reply
      March 16, 2016 at 4:39 am

      I’m with you on chocolate, but lemon is a close second place for me ๐Ÿ™‚

  • Reply
    Rebecca @ Strength and Sunshine
    March 16, 2016 at 4:03 am

    I am a big fan of lemon desserts! So refreshing!

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