Easy Lemon Bars with Graham Cracker Crust
Easy Lemon Bars with Graham Cracker Crust have a smooth and creamy filling and a thick, buttery, homemade graham cracker crust. Basically, a lemon version of key lime pie in bar form!
They're a lovely lemon dessert for Easter, Mother's Day, Thanksgiving, and Christmas.
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✅Lemon Bars with Graham Cracker Crust: At a Glance
- Decadent, creamy lemon bars. The filling is silky and luxurious, and the crust is thick and buttery.
- Simple ingredients. Graham crackers, sugar, butter, eggs, condensed milk, lemons, and salt
- Makes 18 bars. Or 36 small squares in an 8x8 or 11x7 glass or ceramic dish (not metal).
- Easy to make. Simple graham cracker crust and 4-ingredient filling.
- Make-ahead and freezer-friendly. They keep for 3 days in the fridge or 3 months in the freezer.
I love lemon desserts about as much as I love chocolate. So, a lot. Especially when there's a graham cracker crust involved. And it's a really easy recipe.
Like these luscious Lemon Bars with Graham Cracker Crust. The custard is creamy and silky, and the graham cracker crust is nice and thick.
Lemon lovers, check out my Lemon Cake Mix Cookie Bars, Lemon Cake Mix Muffins, or Lemon Blackberry Bread next. When that chocolate craving hits, try my Hello Dolly Bars, layered with coconut, pecans, and chocolate chips.
🍋Ingredients
Please see the recipe card at the bottom of this post for the full list of ingredients.
- Graham cracker crumbs. This graham cracker crust is thick and sturdy. You'll need 2 cups of graham cracker crumbs, or 15-16 graham crackers.
- Granulated sugar. Sugar helps bind the crust. It melts in the oven and hardens as it cools, helping it hold its shape.
- Fresh lemon juice. If possible, please use freshly squeezed lemon juice -- you'll need 4-6 large fresh lemons depending on their size. I use regular lemons, but you can use Meyer lemons for a sweeter, less-tart flavor. Because lemon juice is a main ingredient and the primary flavor, I don't recommend bottled lemon juice. It just doesn't taste as fresh.
- Lemon zest. Much of the lemon flavor comes from the zest, so don't skip it! And don't forget to zest them before you juice them.
🥣How to Make Lemon Bars with Graham Cracker Crust
Before you begin: Preheat the oven to 350. Prep the oven and pan. Line a 2-quart non-metal baking pan -- 8x8, 11x7, or similar size -- with parchment paper with an overhang for easy removal. Metal pans can give lemon bars a metallic taste.
⭐Pro Tip: Smear a little butter on the bottom and sides of the pan before lining it with parchment to keep the paper from moving around when you press the graham cracker crumbs into it.
Step 1. Make the graham cracker crust. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
Press mixture into an even layer in the bottom of the pan and halfway up the sides using a flat-bottomed measuring cup or glass. Use your fingers to press the crumbs into the corners. Pack firmly, but don't press too hard or the crust will become tough.
Bake in preheated oven for 10 minutes. Cool on a wire rack while you make the lemon bar filling.
Step 2. Make the lemon bar filling. In a large bowl, whisk the egg yolks, sweetened condensed milk, and salt. Add the lemon juice and lemon zest. Whisk until combined.
Pour the lemon mixture into the baked crust.
⭐ Pro Tip: For juicing lemons, roll each lemon firmly against the countertop before cutting it. For even easier squeezing, microwave it for 20-30 seconds.
Step 3. Bake and cool. Bake for 25-35 minutes or until the center is set and the internal temperature is 145. It should jiggle like set Jello, not slosh like liquid. The top should not be golden brown or have any cracks.
Cool on a wire cooling rack for one hour. Place in the refrigerator uncovered to cool completely for 2-3 hours. Store covered in the refrigerator until ready to serve.
Step 4. Slice and serve. Lift the slab of lemon bars from the pan, peel away the parchment or foil, and place on a cutting board.
Use a sharp knife to cut into squares or rectangles, wiping the blade between cuts for clean slices. These bars are sweet and rich, so small portions work well.
If desired, dust with powdered sugar or serve with Cool Whip or whipped cream.
💡Lemon Bar Tips
- Don't pack the crust too firmly. Press the graham cracker mixture firmly enough to form a compact crust, but not so hard that it becomes tough.
- Use fresh lemon juice. Squeezing a cup of fresh lemon juice takes effort, but it's worth it for the brighter flavor. Bottled juice won't taste as fresh.
- Watch baking time closely. Underbaking makes the filling runny, while overbaking can make it tough. Bake until the filling is set with a slight Jello-like jiggle and reaches 145°F internally.
🧊Storage & Freezing
- Refrigerator. Store leftover lemon bars covered in the pan or in an airtight container in the refrigerator for up to 3 days.
- Freezer. To freeze lemon bars, wrap them in a double layer of plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator. I recommend freezing without the powdered sugar. You can always add a fresh dusting when thawed.
🕰️Make Ahead Lemon Bars
- These lemon bars need to chill for 2-3 hours, so they're an ideal make-ahead dessert!
- Store the bars covered in the refrigerator until ready to serve, then sprinkle the top with powdered sugar.
🥚What to do with Leftover Egg Whites
You'll have 6 leftover egg whites. Here are some ideas for how you can use them.
- Make an omelet. For tomorrow morning or breakfast-for-dinner tonight!
- Freeze them. Pour them into a freezer safe container and freeze. Thaw in the refrigerator.
- Use them in a recipe. Egg whites keep the cake in my Lemon Poke Cake and the cream cheese filling in my Strawberry Brownies pure white.
- Make coconut macaroons. Check out my easy recipes for Cranberry Almond Macaroons, White Chocolate Lime Macaroons, Mocha Chocolate Chip Macaroons, and Vanilla Macaroons.
❓FAQs
Glass or ceramic is best! Lemon juice is acidic, and baking it in a metal pan can give your lemon bars a metallic taste. An 8x8 square pan or 11x7 glass baking dish works perfectly.
The most likely cause of runny or underset lemon bars is they weren't baked long enough. These lemon bars with graham cracker crust should be baked until the filling is set and reaches 145 degrees on an instant read thermometer. The center should jiggle like set Jello, not slosh like liquid. They'll also firm up more as they chill, so give them the full 2-3 hours in the fridge before slicing.
Cracks usually mean the bars baked a little too long. Start checking at 25 minutes, and pull them out once the center is set and jiggles like Jello. They'll still taste delicious!
Yes. These are a great make-ahead dessert since they need a few hours to chill anyway. Make them the day before, keep them covered in the fridge, and add the powdered sugar right before serving.
Store lemon bars covered in the refrigerator for up to 3 days. To freeze, wrap them in a double layer of plastic wrap and tuck them into a freezer bag for up to 3 months. Thaw in the fridge.
Make sure the bars are completely chilled first. Then lift the whole slab out of the pan with the parchment overhang and set it on a cutting board. Use a sharp knife and wipe it clean between cuts. I cut mine into 3 rows and 3 columns, then cut each column in half for 18 bars. For 36 mini squares, cut the rows in half, too.
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📖 Recipe
Easy Lemon Bars with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 15-16 graham cracker sheets
- ⅓ cup sugar
- 1 stick butter, melted
Lemon Bar Filling
- 6 egg yolks
- 2 14 oz. cans sweetened condensed milk
- 1 cup lemon juice 4-6 lemons
- 4 teaspoons lemon zest 2 lemons
- ¼ teaspoon salt
- 2 tablespoons powdered sugar to sprinkle on top, optional
Instructions
- Preheat the oven to 350. Line a 2-quart non-metal baking pan -- 8x8, 11x7 or similar size -- with parchment paper with an overhang for easy removal.
Make the Graham Cracker Crust
- Crush graham crackers into fine crumbs in a food processor or blender. Or place them in a ziptop bag and crush with a rolling pin.
- Mix graham cracker crumbs, sugar, and melted butter in a small bowl until combined.
- Use a measuring cup or glass with a flat bottom to press the graham cracker crumbs into the bottom and about halfway up the sides of the pan. Use your fingers to press the crumbs into the corners. Use enough pressure to pack the crumbs, but don't press too firmly or the crust will become hard.
- Bake the graham cracker crust for 10 minutes. Let cool while you make the lemon bar filling.
Make the Filling
- In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, and salt. Add the lemon juice and lemon zest. Whisk until combined.
- Pour the mixture into the graham cracker crust. Bake for 25-35 minutes or until the center is completely set and the internal temperature is 145. It should jiggle like set jello, not like liquid. The top should not be brown or have any cracks.
- Let cool on a wire baking rack for one hour. Place in the refrigerator to cool completely for 2-3 hours. Store covered in the refrigerator until ready to serve.
- If desired, sprinkle powdered sugar on top. Use a sharp knife to cut into small squares or rectangles, wiping the knife between cuts.
Storage & Freezing
- Store leftover lemon bars covered in the pan or in an airtight container in the refrigerator for up to 3 days.
- To freeze lemon bars, wrap them in a double layer of plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator. I recommend freezing without the powdered sugar -- you can always add a fresh dusting when thawed.
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Recipe calls for 2 cans if sweetened condensed milk. Just checking it’s accurate. Thank you
Hi, Ida, Yes, 2 cans is the correct amount. Thank you for checking, enjoy! Cara
Followed the recipe as stated. Came out so creamy and delicious. This recipe is a definite keeper. My friends loved it. If you are a lemon lover you have to try this.
Hi, Marjorie, Thank you so much for the nice note. I'm so glad you and your friends enjoyed these lemon bars! Cara 🙂