Save Recipe Print
Total:
8 hr 25 min
Prep:
25 min
Inactive:
8 hr
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 25 min
Prep:
25 min
Inactive:
8 hr
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

For the Crust: 

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

For the filling: 

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lemon Bars

Recipe courtesy of Ina Garten

Homemade Granola Bars

Recipe courtesy of Ina Garten

Strawberry Oatmeal Bars

Recipe courtesy of Ree Drummond

Granola Bars

Recipe courtesy of Alton Brown

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Chip Cookie Icebox Cake

Recipe courtesy of Nancy Fuller

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

S'mores Bars

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword