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 😉
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
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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 😉 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.
Nutrition
Thanks for pinning these Lemon Crunch Bars!
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!!
You’re so welcome Amanda, this is one of my personal favorites so I’m especially glad you love them. I even made a pumpkin version, in case you haven’t seen them ~ Pumpkin Cloud Bars ~ http://theviewfromgreatisland.com/no-bake-pumpkin-cloud-bars-recipe/ ~ Have a wonderful Thanksgiving 🙂
Just made these they’re heavenly!
Thank you so much for coming back here to let us know Jill <3
I love lemon in recipes because it gives unique freshness to the dish… Ahhhhh feeling crazy
These are insanely delicious!! They were the perfect thing for dessert after a heavier meal.
Thanks Linda — I think you’re the first one to make them and report back!
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!
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!
That creamy lemon layer looks simply divine!
That thick cream topping looks really intriguing!
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.
Making this for the upcoming week-end, always looking for great lemon recipes Sue, once again you did it.