lemon bars on a pan.

No Bake Lemon Bars


One 9x9-inch pan









  • 1 ½ cup graham crackers
  • 1/3 cup sugar
  • 7 Tbsp butter, softened


  • 1 can condensed milk
  • ½ cup lemon juice
  • 1 tsp lemon zest

Optional filling ingredients include: basil, sorrel, or another herb of your choice
Optional garnishes include: herbs, lemon zest, edible flowers, or berries

Make it:
For the crust

  1. Crush the graham crackers (you can put them in a plastic bag to break apart!) and add the measured amount in a mixing bowl. 
  2. Add 6 Tbsp of softened butter and sugar to the crushed crackers and mix until the ingredients are fully incorporated. Reserve 1 Tbsp of butter from the mixture!
  3. Coat your baking pan with 1 Tbsp of softened butter and spread the graham cracker mixture evenly on the baking pan, and smooth it with a spatula or your hands so it’s as even as possible.
  4. Chill the crust in the refrigerator while preparing the filling.

For the filling

  1. Combine the condensed milk, lemon juice, and lemon zest into a medium mixing bowl.
  2. Whisk until the ingredients come together and thicken. At this point, you may add any finely minced herbs of your choice and continue to mix.

To combine

  1. Pour the filling mixture over the crust, decorate the top with any edible herbs, flowers, or berries and chill in the refrigerator for 30 minutes before cutting into squares and serving.

Notes: You can preserve bars in single servings in wax or parchment paper!

The bars will keep in an airtight container in the refrigerator up to 3 days. You can freeze the bars as well for up to 1 month, letting them return to room temperature before serving.


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