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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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • For a stronger lemon flavor, add a few drops of lemon extract to the filling.
  • Chill thoroughly before slicing to ensure clean, firm bars.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: lemon cream pie bars, pretzel crust, lemon dessert, summer dessert, sweet and salty bars

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