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Lemon Icebox Bars

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  • Level: Easy
  • Total: 8 hr 25 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Yield: 16 servings
  • Nutrition Info
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14 whole-grain graham cracker squares (7 full sheets)

2 tablespoons melted unsalted butter

1 tablespoon dark brown sugar

1/4 teaspoon salt

Nonstick cooking spray


1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature

1 (14-ounce) can fat-free sweetened condensed milk

1/4 cup pasteurized egg product (such as egg beaters)

1 teaspoon finely grated lemon zest

1/2 cup fresh lemon juice

2 teaspoons powdered gelatin

3 tablespoons boiling water


  1. For the Crust: 
  2. 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.
  3. For the filling: 
  4. 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.