1. Can I make Limoncello Bars without alcohol?

Yes! Simply replace the limoncello with more fresh lemon juice and a touch of lemon extract. You’ll still get the tart citrus flavor without the alcohol content.

2. How long do Limoncello Bars last in the fridge?

Stored in an airtight container, Limoncello Bars will keep in the refrigerator for up to 1 week. They can also be frozen for up to 4 months — just thaw before serving.

3. Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, fresh lemon juice is highly recommended. It adds a brighter, more natural citrus flavor that really enhances the filling.

4. What’s the best way to cut Limoncello Bars cleanly?

For sharp, clean slices, chill the bars thoroughly before cutting. Use a sharp knife and wipe it clean between cuts to avoid smudging the creamy filling.

Limoncello Bars – Best Boozy Lemon Dessert Recipe

Name: Limoncello Bars
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing the dish; 24 full-size graham cracker sheets (about 12 ounces) or 3 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/4 teaspoon kosher salt; 6 medium lemons (for 1 cup juice and 1 tablespoon + 2 teaspoons zest); 6 large egg yolks; 2 (14-ounce) cans sweetened condensed milk; 1/2 cup limoncello; 1 cup cold heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Description

These Limoncello Bars are a zesty, creamy twist on classic lemon bars, featuring a buttery graham cracker crust, silky lemon-limoncello filling, and fluffy whipped topping. Perfect for summer gatherings, brunches, or citrus lovers looking for a refreshing dessert.

Ingredients

Scale

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing the dish
24 full-size graham cracker sheets (about 12 ounces) or 3 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 medium lemons (for 1 cup juice and 1 tablespoon + 2 teaspoons zest)
6 large egg yolks
2 (14-ounce) cans sweetened condensed milk
1/2 cup limoncello
1 cup cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350ºF. Grease a 9×13-inch glass baking dish and line with parchment paper.
Crush graham crackers in a food processor with sugar and salt until fine crumbs form. Mix in melted butter.
Press the crust mixture into the prepared dish. Bake for 12–15 minutes until edges darken. Let cool slightly.
Zest and juice the lemons to get 1 cup juice and 1 tablespoon + 2 teaspoons zest.
In a mixer bowl, beat egg yolks briefly. Slowly add condensed milk, then beat until thickened (about 2 minutes).
Add lemon juice, 1 tablespoon zest, and limoncello. Beat until just combined. Pour over the baked crust.
Bake for 20–25 minutes, until filling is just set. Cool on a wire rack for 1 hour, then refrigerate at least 4 hours or overnight.
Before serving, whip cream with powdered sugar, vanilla, and remaining zest until stiff peaks form.
Lift chilled bars from dish, slice into 24 portions, and top with piped or dolloped whipped cream.

Notes

The crust can be made 1 day ahead and stored at room temperature.
Bars can be refrigerated for up to 1 week or frozen for up to 4 months.
Use fresh lemon juice for best flavor.
Clean knife between cuts for sharp slices.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 95mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg