Summer is not over yet. And that means, bring on all the lemon desserts!

No-bake desserts can either be surprisingly delicious or expectantly disappointing. Am I right? I feel like there are so many times where I’ve experienced both. To put this to the test, last year I tried a no-bake lemon pie. It turned out to be the former – surprisingly delicious. I liked the idea of not using the oven and trying something new.

This year, I decided to develop my own recipe. I knew I wanted to try three things specifically – make homemade lemon curd, crust, and incorporate mascarpone.

Homemade lemon curd is not as intimidating as it sounds! With just four ingredients, you can whip up a fresh (preservative-free) curd in less than 10 minutes! More on this below.

The last recipe I followed called for Golden Oreos to make the crust – which truthfully, was very delicious. However, there’s already so much sugar involved in the recipe, and I wanted to find a cookie minus the filling. The answer: shortbread cookies.

After recently making tiramisu for the first time (another no-bake recipe), I was inspired to use mascarpone. It’s basically cream cheese’s sexy Italian cousin with all the soft moves.

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The layers of these lemon bars from bottom to top:

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‍The crust.

It ‍consists of crumbled up shortbread cookies and which are bound together by melted butter. Simply put the cookies in a food processor, mix in some melted butter and combine until you get a course-like sand texture.

‍The pudding.

Kicking it old school with instant pudding. I prefer the cheesecake flavor, but you could also use vanilla. Add milk to the pudding and let it set for a few minutes. Then mix in some of the Cool Whip for a silky-smooth texture.

‍The lemon curd.

You can use store-bought (I’ve seen some at Trader Joe’s), but I prefer to make my own. Tastes 100% better. Here’s how:

1. In a small saucepan, combine 3 whole eggs, ½ cup sugar, ¼ teaspoon salt, ½ cup fresh lemon juice and zest of 1 lemon. Whisk until there’s a smooth consistency.
2. Turn on the heat. Set to low. Whisk constantly until the mixture thickens 5-10 minutes. Make sure to do this on low heat and whisk slowly so eggs don’t scramble.
3. ‍Add 4 tablespoons cubed butter. Stir until the curd forms and coats the back of a spoon.
4. Remove from heat and pour into a jar or small bowl. If needed, strain out any egg white pieces. Allow to cool completely. (Can put in fridge to expedite the process, but don’t let it harden!)

After lemon curd cools, add mascarpone and mix until smooth and the spoon creates silky ribbons.

The Cool Whip.

The final layer is straight up Cool Whip from the carton. You’re welcome to use whipped cream (even homemade), but it won’t last as long if you’re storing leftovers. Feel free to garnish with more lemon zest for an extra zing!

Note: *After each layer is added, allow 10-15 minutes to set in the freezer and then an additional 2 hours in the fridge once complete.

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You Might Be Wondering:

What does “icebox” mean?

• According to history, icebox referred to the non-mechanical form of refrigeration that was used commonly before the 1950s. Icebox cakes and pies are popular no-bake recipes and frequently fruit forward.

How do you get such clean and precise cuts of the lemon bars?

• Run a knife under super cold water for 15-20 seconds. Divide the bars into even rows cleaning the knife with a paper towel in between cuts.

What occasions is this good for?

• Memorial Day and Labor Day BBQ’s and parties! TBH though, any excuse you have to gather with friends and family, especially during the hot summer days, yields this as the perfect dessert.

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Equipment Needed

1. 8 X 8 baking dish
2. Parchment paper
3. Food processor or blender
4. Medium and small bowl
5. Small sauce pan* (If making homemade lemon curd)

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If you try this recipe, let me know what you think in the comments below! I'd love to hear any feedback you have.

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