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
3.68 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


  • 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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    Leave a Reply

    Please rate this recipe!

  • 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!

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