Name: Skinny Lemon Icebox Bars Recipe
Prep time: 20 min
Total time: 8 h 20 min
Yield: 16
Cuisine: American
Ingredients: 14 squares whole grain graham cracker; 2 tbsp unsalted butter; 1 tbsp brown sugar; For Filling:; 1⅓ pkg less fat cream cheese; 1 can fat free sweetened condensed milk; 1 tsp lemon zest; ½ cup Fresh Lemon Juice; 2 tsp gelatin; 3 tbsp boiling water

How To Make Skinny Lemon Icebox Bars

A graham cracker crust is topped with a creamy lemon cheesecake layer to make these no-bake icebox bars, a zesty desert for all the lemon lovers.

Preparation: 20 minutes

Cooking:

Refrigerate Time: 8 hours

Total: 8 hours 20 minutes

Serves:

Ingredients

14squareswhole grain graham cracker
2tbspunsalted butter,melted
1tbspbrown sugar

For Filling:

1⅓pkgless fat cream cheese,(8 oz), ⅓, softened at room temperature
1canfat free sweetened condensed milk,(14 oz)
1tsplemon zest,finely grated
½cupfresh lemon juice
2tspgelatin,powdered
3tbspboiling water

Instructions

Line an 8-inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed.
Add melted butter, and brown sugar. Press into the bottom of the 8-inch pan. Chill while making the filling.
In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy. Add lemon zest and juice and beat until fully incorporated.
In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.