Indulge in the bright and zesty flavors of summer with these Creamy Limoncello Bars! A perfect blend of tangy lemon curd, rich cheesecake filling, and a buttery graham cracker crust, these bars are the ultimate treat for lemon lovers. Easy to make and oh-so-delicious, they’re sure to be a hit at your next gathering.
INGREDIENTS
For the Crust:
- 12 tbsp (1 1/2 sticks) unsalted butter, plus extra for greasing
- 24 full-size graham crackers (about 12 oz) or 3 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
For the Filling and Topping:
- 6 medium lemons
- 6 large egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup limoncello
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
INSTRUCTIONS
Make the Crust
- Preheat the oven to 350°F and position a rack in the center. Lightly butter the bottom and sides of a 9×13-inch glass baking dish. Line the bottom and long sides with parchment paper, leaving a 1-inch overhang to create a sling.
- Melt 12 tablespoons of butter. Place the graham crackers in a food processor and pulse until fine crumbs form. Add the sugar and salt, then pulse to combine.
- Transfer the crumbs to a bowl, drizzle with melted butter, and stir until evenly moistened. Press the mixture firmly into an even layer in the prepared dish using your hands or the bottom of a measuring cup.
- Bake for 12–15 minutes, until the crust is fragrant and begins to darken at the edges. Remove and let cool on a wire rack. Keep the oven at 350°F.
Make the Filling
- Zest 1–2 lemons to yield 1 tablespoon plus 2 teaspoons of zest. Juice the lemons to make 1 cup.
- In a stand mixer with the whisk attachment (or a bowl with a hand mixer), beat the egg yolks on low speed for about 15 seconds. Gradually add the condensed milk while mixing. Increase the speed to medium and beat until thickened, about 2 minutes.
- Add the lemon juice, 1 tablespoon of lemon zest (save the rest for topping), and limoncello. Mix on low until just combined. Pour the filling into the crust.
- Bake for 20–25 minutes, or until the filling is set in the center. Let cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
Make the Topping
- Combine the reserved lemon zest, heavy cream, powdered sugar, and vanilla extract in a stand mixer bowl. Whip on medium speed for 1 minute, then increase to high speed and beat until stiff peaks form, 3–4 minutes.
- Using the parchment overhang, lift the bars out of the baking dish and transfer to a cutting board. Score into 24 bars. Pipe or dollop whipped cream on each bar. Slice fully and serve.
RECIPE NOTES
Make-Ahead: The crust can be prepared a day in advance. Let it cool completely, cover tightly with plastic wrap, and store at room temperature. Unwrap before filling and baking.
Storage: Refrigerate bars in an airtight container for up to 1 week. For longer storage, wrap them in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15–20 minutes.
