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.

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.
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.
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 ๐
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.” ~ Linda
Lemon Crunch Bars
Equipment
- 9×9 square baking pan
Ingredients
- 6 Tbsp 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’
- 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 9×9 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 ๐ 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.
I bet the flavors of the lemon and gingerbread taste out of this world. I love lemon! What a great dessert.
I could see making an alternate version of this with keylime juice….but this one sounds great, too!
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!
These look so delicious! Perfect for Spring!
These could get me in trouble. Looks so delicious.
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! ๐
I’m totally with you on that, well, I love chocolate too, but we’re talking about lemon now…and these are super lemony!
Lemon treats are my absolute favorite. I’m swooning over these crunch bars!!
These bars look incredible, Sue! As much as I adore lemon desserts, and pretty much ginger anything, these are calling to me this morning.
Do you ever buy those lemon filled ginger cookies from England? I can can’t remember the name…they’re epic ๐
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!
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 —
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!