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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    Please rate this recipe!

  • Reply
    November 23, 2016 at 12:56 pm

    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!!

  • Reply
    April 24, 2016 at 9:53 am

    Just made these they’re heavenly!

    • Reply
      April 24, 2016 at 11:39 am

      Thank you so much for coming back here to let us know Jill <3

  • Reply
    March 25, 2016 at 10:49 pm

    I love lemon in recipes because it gives unique freshness to the dish… Ahhhhh feeling crazy

  • Reply
    Linda L.
    March 19, 2016 at 6:49 pm

    These are insanely delicious!! They were the perfect thing for dessert after a heavier meal.

    • Reply
      March 19, 2016 at 7:13 pm

      Thanks Linda — I think you’re the first one to make them and report back!

  • Reply
    March 19, 2016 at 2:55 pm

    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!

  • Reply
    2 sisters recipes
    March 17, 2016 at 7:15 pm

    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!

  • Reply
    Laura (Tutti Dolci)
    March 17, 2016 at 7:05 pm

    That creamy lemon layer looks simply divine!

  • Reply
    [email protected]'s Recipes
    March 17, 2016 at 11:54 am

    That thick cream topping looks really intriguing!

  • Reply
    Jean | DelightfulRepast.com
    March 17, 2016 at 11:52 am

    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.

  • Reply
    March 17, 2016 at 11:23 am

    Making this for the upcoming week-end, always looking for great lemon recipes Sue, once again you did it.

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