Name: Lemon Cream Pie Bars with Pretzel Crust
Prep time: 20 min
Cook time: 25 min
Total time: PT-488967H26M1S
Cuisine: American
Ingredients: 2 cups crushed pretzels; 3/4 cup unsalted butter, melted; 1/3 cup granulated sugar; 1 (14 oz) can sweetened condensed milk; 1/2 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 4 large egg yolks; 1 (8 oz) package cream cheese, softened; 1/4 cup powdered sugar; 1 cup whipped topping or whipped cream

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Lemon Cream Pie Bars with Pretzel Crust combine tangy lemon filling, creamy texture, and a salty-sweet crunchy base. This refreshing dessert is perfect for spring and summer entertaining.

Why You’ll Love This Recipe

The contrast between the zesty lemon and the salty pretzel crust makes each bite exciting. It’s simple to prepare, bakes quickly, and slices beautifully for serving at gatherings or picnics.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

crushed pretzels
unsalted butter, melted
granulated sugar
sweetened condensed milk
egg yolks
fresh lemon juice
lemon zest
whipped cream (for topping)

Directions

Preheat oven to 350°F (175°C).
Combine crushed pretzels, melted butter, and sugar. Press into a baking dish to form a crust.
Bake crust for 10 minutes and let cool.
Whisk egg yolks, condensed milk, lemon juice, and zest until smooth.
Pour over the crust and bake for 15 minutes or until just set.
Cool completely, chill for 2 hours, then slice and serve with whipped cream.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

Substitute graham cracker crust if you prefer sweet over salty.
Add a layer of lemon curd for extra tartness.
Top with fresh berries for a pop of color and flavor.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 4 days. Do not freeze as the texture may separate. Serve chilled.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor.

Can I make this ahead?

Yes, prepare the day before and chill overnight.

What if I don’t have pretzels?

Graham crackers or shortbread cookies make good substitutes.

Are these bars tangy or sweet?

They are perfectly balanced with a creamy, tangy lemon flavor and a sweet-salty crust.

Can I use whole eggs?

Only egg yolks should be used to create the rich filling.

Is this gluten-free?

Not with pretzels, but you can use gluten-free pretzels.

How do I prevent a soggy crust?

Pre-bake the crust and let it cool before adding the filling.

Can I double the recipe?

Yes, just use a larger pan and adjust baking time accordingly.

What toppings go well with this?

Whipped cream, lemon slices, or fresh berries.

Can I add gelatin to firm it up?

It is not necessary; the filling sets well after baking and chilling.

Conclusion

Lemon Cream Pie Bars with Pretzel Crust offer a sophisticated balance of flavors and textures. This easy-to-make dessert is as refreshing as it is beautiful, perfect for any warm-weather occasion.

Lemon Cream Pie Bars with Pretzel Crust

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Lemon Cream Pie Bars with Pretzel Crust are a refreshing, sweet-tart dessert combining a buttery, salty pretzel base with a creamy lemon filling. These bars are the perfect balance of crunch and smoothness, making them an ideal treat for spring or summer gatherings.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 3 hrs (including chilling)
Yield: 16 bars 1x
Category: Dessert
Method: Baked and Chilled
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Press the mixture firmly into the prepared pan to form the crust.
Bake the crust for 8–10 minutes, then let it cool completely.
In a medium bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and thickened.
Pour the lemon mixture over the cooled crust and bake for 15–18 minutes, until the center is set but still slightly jiggly.
Remove from oven and cool to room temperature, then refrigerate for at least 2 hours.
In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping.
Spread the cream cheese mixture over the chilled lemon layer and refrigerate for another hour before cutting into bars.
Garnish with extra lemon zest or crushed pretzels if desired before serving.