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
    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
    Peter
    March 16, 2016 at 6:28 am

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

  • Reply
    Monique
    March 16, 2016 at 6:06 am

    I can just tell this is wonderful!

    • Reply
      Sue
      March 16, 2016 at 7:40 am

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

  • Reply
    Tricia
    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
    Meeta
    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
    Barbara
    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
      Sue
      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
      Sue
      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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