Lemon Icebox Bars

Products Used
Lemon Icebox Bars imperial


  • 7 sheets graham cracker squares, finely crushed
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon, packed Imperial Sugar Dark Brown Sugar
  • 8 ounces cream cheese, room temperature
  • 14 ounces sweetened condensed milk
  • Zest from 1 lemon
  • 1/2 cup fresh lemon juice
  • 2 teaspoons (1 envelope) powdered gelatin
  • 3 tablespoons boiling water


      1. Line an 8-inch square with aluminum foil and lightly spray with cooking spray. Set aside. 
      2. In a medium bowl combine crushed graham crackers, melted butter and brown sugar. Stir together with fork. Press firmly into the bottom of lined pan. Transfer to refrigerator to chill.
      3. Into stand mixer add cream cheese and condensed milk. Beat on high until smooth and creamy. Add lemon zest and lemon juice. Mix until combined.
      4. In a ramekin (or small bowl) add gelatin and boiling water. Whisk until completely dissolved. 
      5. Stir gelatin into cream cheese mixture until well combined. 
      6. Pour filling over crust. Refrigerate overnight OR until filling is firm.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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