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
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3.68 from 28 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

Ingredients

  • 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

garnish

  • gingersnap crumbs

Instructions

  • 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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52 Comments

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  • Reply
    Meme
    September 22, 2020 at 4:15 am

    Can these lemon Crunch bars be frozen

  • Reply
    Julie
    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
      Sue
      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
    Cindy
    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
      Sue
      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
    Alene
    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
      Sue
      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
    Babygirl
    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
      Sue
      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
      Sue
      July 26, 2017 at 4:08 pm

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

  • Reply
    Vanessa
    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
      Sue
      July 24, 2017 at 3:57 pm

      That would be about 85 grams, Vanessa.

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