3-Ingredient Lemon Bars That Taste Like Pure Sunshine
Meet your new favorite lemon treat: 3-ingredient bars that are basically sunshine you can eat. They’re chewy, tangy, and sweet without trying too hard.
These 3-ingredient lemon bars are your golden ticket.
Chewy, zesty, and insanely easy, they’re proof that sometimes the simplest recipes pack the biggest punch.
Plus, they only need three things—so basically, you can make them in your PJs.
Bonus? You don’t need a fancy mixer or hours of patience—just a whisk, a pan, and a little optimism.
3-Ingredient Lemon Bars Recipe
Ingredients
- 1 can sweetened condensed milk – The glue and sweetness of your dreams.
- 1 package lemon pudding mix instant, 3.4 oz – Yes, the kind you see in the bright yellow box.
- 1 pre-made graham cracker crust 9-inch – You could bake your own, but why bother? We’re lazy and brilliant.
- Optional for flair:
- Powdered sugar for dusting – Because presentation matters even if your cat doesn’t care.
- Fresh lemon zest – Adds extra zing if you feel fancy.
Instructions
- Preheat your oven to 350°F (175°C). Rookie mistake: skipping this step. Don’t be that person.
- Mix the magic. In a medium bowl, whisk together sweetened condensed milk and lemon pudding mix until smooth and fully combined. No lumps, unless you like surprise chewy bits.
- Pour over crust. Grab your graham cracker crust and pour the lemony goodness evenly over it. Smooth with a spatula if you’re feeling fancy.
- Bake. Pop it in the oven for 15–18 minutes. Watch for the edges to look set but the center still slightly jiggly—it’ll firm up as it cools.
- Cool it down. Let it sit at room temp for 20 minutes, then transfer to the fridge for at least 1 hour. Patience, young grasshopper.
- Slice and serve. Cut into squares or rectangles, dust with powdered sugar if desired, and admire your sunny creation.
Why This Recipe is Awesome
Why is this recipe awesome? Let me count the ways:
- Three ingredients. Yup, that’s it. No complicated zests, no secret syrups, no “fold the batter like a pro” nonsense.
- Fast. From mixing to munching in less than 30 minutes (give or take).
- Sunshine in every bite. Seriously, these bars are tangy, sweet, and chewy perfection.
- Impossible to mess up. Honestly, even if you tried, it’d probably still taste amazing.
- Crowd-pleaser. Friends, family, coworkers… everyone will ask for the recipe. It’s basically your new superpower.
Ingredients You’ll Need
Here’s what you need—short, sweet, and literal:
- 1 can sweetened condensed milk – The glue and sweetness of your dreams.
- 1 package lemon pudding mix (instant, 3.4 oz) – Yes, the kind you see in the bright yellow box.
- 1 pre-made graham cracker crust (9-inch) – You could bake your own, but why bother? We’re lazy and brilliant.
Optional for flair:
- Powdered sugar for dusting – Because presentation matters, even if your cat doesn’t care.
- Fresh lemon zest – Adds extra zing if you feel fancy.
Step-by-Step Instructions
Making these bars is easier than texting your ex… and way more satisfying.
- Preheat your oven to 350°F (175°C). Rookie mistake: skipping this step. Don’t be that person.
- Mix the magic. In a medium bowl, whisk together sweetened condensed milk and lemon pudding mix until smooth and fully combined. No lumps, unless you like surprise chewy bits.
- Pour over crust. Grab your graham cracker crust and pour the lemony goodness evenly over it. Smooth with a spatula if you’re feeling fancy.
- Bake. Pop it in the oven for 15–18 minutes. Watch for the edges to look set but the center still slightly jiggly—it’ll firm up as it cools.
- Cool it down. Let it sit at room temp for 20 minutes, then transfer to the fridge for at least 1 hour. Patience, young grasshopper.
- Slice and serve. Cut into squares or rectangles, dust with powdered sugar if desired, and admire your sunny creation.
How to Serve
- Serve chilled straight from the fridge—these bars hold their shape and stay delightfully tangy.
- Sprinkle powdered sugar on top for Instagram-worthy perfection.
- Add a dollop of whipped cream or a few fresh berries for a fancy twist.
- Pack them in a lunchbox or bring to a party… they vanish fast, trust me.
Nutrition Facts (per bar, approx.)
- Calories: 180
- Fat: 4g
- Carbs: 34g
- Sugar: 27g
- Protein: 2g
(FYI, totally worth every bite.)
Common Mistakes to Avoid
- Skipping the fridge. These bars need to chill to set. Patience, not procrastination.
- Over baking. Keep an eye on them—the center should be slightly jiggly. Overbake and you’ll get a crumbly lemon brick.
- Mixing too vigorously. You don’t need a hand cramp—just blend until smooth.
- Cutting too soon. Bars need to firm up. Impatience is a flavor killer.
Alternatives & Substitutions
- Graham cracker crust substitute: Use crushed digestive biscuits or a keto-friendly crust if you’re low-carb.
- Lemon pudding mix: Some brands use less sugar—taste before adding extra sugar if you like ultra-sweet bars.
- Sweetened condensed milk: Coconut condensed milk works for a dairy-free option. Flavor’s slightly different but still amazing.
Final Thoughts
Three ingredients, minimal effort, maximum joy—what more do you need in life?
These lemon bars are proof that sometimes simplicity wins, and honestly, they’re ridiculously addictive.
Make a batch, share (or not), and bask in the glory of your kitchen genius. You deserve it.
FAQ (Frequently Asked Questions)
Can I make these gluten-free?
Yes! Just make sure your crust is gluten-free. Everything else is naturally gluten-free.
Do I have to use sweetened condensed milk?
Technically no, but why complicate perfection? This stuff is the secret to chewy, dreamy bars.
Can I double the recipe?
Absolutely. Just use a bigger pan or bake in two batches.
How long do they last?
Store in the fridge for up to 5 days—though good luck not eating them all in one sitting.
Can I freeze them?
Yep! Slice first, wrap individually, and freeze. Thaw in the fridge before serving.
What if I like extra tangy bars?
Add a teaspoon of fresh lemon juice or a little extra zest. Your taste buds will thank you.
Can I make my own crust?
Sure, if you want to feel fancy—but let’s be real, the store-bought crust is fine and lazy-approved.
