ou’re looking for the ultimate citrus treat, these Lemon Icebox Bars are exactly what you need. They feature a buttery graham cracker crust topped with a silky, tart lemon cream layer and finished with a cloud of whipped topping. It’s the perfect balance of sweet and tangy. Because this recipe is “no-bake,” it’s incredibly easy to whip up for potlucks, family gatherings, or just a sweet treat to keep in the freezer for a hot afternoon!

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INGREDIENTS

The Crust:

• Graham Crackers: 2 cups crushed (about 12-14 full sheets).
• Butter: 1/2 cup (1 stick) melted butter.
• Sugar: 1/4 cup granulated sugar.

The Lemon Cream Layer:

• Condensed Milk: 2 cans (14 oz each) Sweetened Condensed Milk.
• Lemon Juice: 1 cup freshly squeezed lemon juice (about 4-5 large lemons).
• Lemon Zest: 1 tablespoon (for extra “zing”).
• Whipped Topping: 1 tub (8 oz) Cool Whip or stabilized whipped cream.

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INSTRUCTIONS

1. The Crust: Mix the crushed graham crackers, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13 baking dish. Optional: Chill in the freezer for 10 minutes to set.
2. The Filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until thickened and smooth.
3. The Topping: Gently fold in half of the whipped topping into the lemon mixture. Spread this layer evenly over the crust.
4. Finish: Spread the remaining whipped topping over the top. Garnish with a little extra lemon zest or graham cracker crumbs.
5. Chill: This is the important part! Refrigerate for at least 4 hours, or place in the freezer for 2 hours for a firmer, “icebox” texture.
6. Slice: Cut into squares and serve cold!