Lemon Icebox Bars

2008, Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: Never Say Never
TOTAL TIME: 8 hr 25 min
Prep: 25 min
Inactive Prep: 8 hr
Cook: --
YIELD: 16 servings


    • 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
    • 1 (14-ounce) can fat-free sweetened condensed milk
    • 1/4 cup pasteurized egg product (such as egg beaters)
    • 1 teaspoon finely grated lemon zest
    • 1/2 cup fresh lemon juice
    • 2 teaspoons powdered gelatin
    • 3 tablespoons boiling water
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    Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
    Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. 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. Slice into 2-inch squares using a chilled knife coated with cooking spray.

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