Lemony Lemon No-Bake Bars

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Lemon No Bake Bars with a Lemon Glaze and Fresh Raspberry Garnish

Still toasty in Heidelberg and more than a little curious about the no-bake slices of delicious.  Aaaand, the possibilities are endless.

These Lemony Lemon Bars are amazing all by themselves and would be an ideal base for a small scoop of Raspberry Sorbet.

Again, taking from the five basic fields of operation for a no-bake (discussed in this post), these tart and sweet lemon bars came together nicely.

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The entire 200gr of butter cookies went into the bowl.  My Fiesta Dinnerware Large Bistro Bowl is terrific for the ‘hands on’ approach required in a no-bake slice.

Hot tip: If you have helpers in the kitchen, no matter their skill level, this is the task for your assistant baker.

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Zest one lemon directly on to the cookies; add 1.5 cups flaked coconut.  I found it was easier to toss with my hands than to use a spoon.


After the dry ingredients are mixed, add to the melted butter, juice of one lemon, and sweetened condensed milk.  It is possible to make sweetened condensed milk from non-dairy milks (soy, almond, rice, etc.) and there are commercial options available.

Combine to a state of “everything sticks together.”

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While the 9×13 baker was in the refrigerator (approximately 45 minutes), I whipped together a lemon glaze.  I was looking for a consistency between buttercream and a donut glaze.  While I ended up with just that middle, it was not quite sturdy enough for my liking.

This is 3/4 stick of butter with 1c powdered sugar.


After blending, add zest of one lemon and juice of only half.


If too thick – add a tiny bit more juice.

If too thin – add powdered sugar.

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Ideally, bar slices should be left in the fridge over night…

Sliced after two hours, looks like this.

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These were delicious and completely ready to serve as long as they go from cutting board to individual servings.

But, these became a bit melty due to: heat (37C and no A/C!!), not enough powdered sugar, and too little time setting up in the fridge.

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Back into the refrigerator went the unsliced portion.  The next morning, the slicing was easier and I really loved the look.  Next time, I will make a glaze that has a bit more body.

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Raspberries and Lemon… one of my all-time favorite combinations.

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I’m still learning with these no-bake desserts.

  • “What’s the right consistency?”
  • “Are the flavors well-balanced?”
  • “Will these hold together or fall apart?”

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When it comes to placing these little beauties in the freezer, we learned a few things…

  • the lemon becomes significantly more tart directly from the freezer, but returns to mid-range tart nearing room temperature
  • the raspberry, if frozen on the slice, tastes like an ice cube when eating frozen
  • a fresh raspberry on a frozen slice? ….. HEAVEN


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I know I’m lucky that I get to do something so interesting – I have my life partner to thank for that.

I know I’m lucky when it comes to the relationships I enjoy with our people.

I know we have all worked hard to get here.

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1 Response

  1. Jennifer Basquiat says:

    Delicious! Can’t wait to try this in our Vegas heat!

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