Easy Lemon Bars with Graham Cracker Crust have a perfectly puckery, creamy lemon filling in a sweet graham cracker crust. The perfect dessert for lemon lovers.
These creamy lemon bars start with a generous layer of luxurious custard made from fresh lemon juice, sweetened condensed milk, and rich egg yolks.
They're filled with bright, fresh lemon flavor and have the same smooth, creamy texture as a key lime pie -- but in lemon bar form. In fact, Nellie & Joe's Key Lime Pie was the inspiration for this recipe.
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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 is necessary in a graham cracker crust because it melts in the oven and hardens when cooled to help the crust 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. Bottled lemon juice will work, but the flavor isn't nearly as fresh. I use regular lemons, but you can use Meyer lemons for a sweeter, less-tart flavor.
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Powdered sugar. Totally optional, but a dusting of powdered sugar is a pretty and sweet finishing touch to lemon bars with graham cracker crust.
Make coconut macaroons. Check out my easy recipes for Cranberry Almond Macaroons, White Chocolate Lime Macaroons, Mocha Chocolate Chip Macaroons, and Vanilla Macaroons.
The homemade graham cracker crust for these lemon bars is made from my go-to recipe that I use for this No-Bake Cheesecake, Pumpkin Pie, and Chocolate Pudding Pie.
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And works perfectly in a pie plate or a square baking dish. Plus, you can use it for baked or no-bake recipes.
The only adaptation I made for these lemon bars with graham cracker crust was using white sugar instead of brown sugar and I skipped the cinnamon.
It's a delicious graham cracker crust recipe -- and about a million times better than the crumbly, flimsy ones in grocery stores.
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To keep the parchment paper from moving around when you press the graham cracker crumbs into it, smear a little butter or spray a little water on the bottom and sides of the pan before lining it with parchment paper.
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.
With a measuring cup or glass with a flat bottom, press graham cracker mixture into the bottom of the pan and about halfway up the sides. Use your fingers to press mixture into the corners.
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Use enough pressure to pack the crumbs into a compact crust, but don't press too firmly or the crust will become hard.
To serve, remove the entire slab of lemon bars from the baking dish, peel off the parchment or foil, and place the slab on a cutting board.
Use a sharp knife to cut the lemon bars into small squares or rectangles, wiping the knife between cuts for extra clean slices.
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These bars are sweet and rich, so you can get away with cutting them pretty small. I cut the pan into 18 rectangles.
I start by cutting the slab into 3 rows by 3 columns, then I cut the columns in half. For 36 tiny squares, cut the rows in half, too.
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.
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When pressing the graham cracker crust mixture into the prepared pan, use enough pressure to create a compact crust, but don't press too firmly or the crust can get hard.
Use fresh lemon juice. I know squeezing a cup of fresh lemon juice sounds like a pain, but it's worth it. Bottled lemon juice will work, but doesn't have the same fresh flavor.
Be careful not to overbake or underbake lemon bars. If they're not baked enough, they'll be runny, if they're overbaked, the texture will be tough. Bake them until the filling is set and jiggles like set Jello and the internal temperature is 145.
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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.
Depending on how overcooked they are, lemon bars that have spent too much time in the oven can have a firm, dense texture, and a cracked, leathery, golden brown top.
Yes. Lemon bars are made with egg yolks and condensed milk and should not be kept outside of the refrigerator for longer than 2 hours.
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I'm not a fan of guessing when something is done. So I use this digital Instant Read Thermometer for checking the internal temperatures of everything from chocolate chip cookie bars and banana bread to pork chops and chicken breasts.
This KitchenAid Food Chopper is perfect for grinding graham crackers for the homemade graham cracker crust. I also use mine for chopping nuts, making small smoothie bowls, and this yummy Oreo cookie crust.
Easy Lemon Bars with Graham Cracker Crust have a perfectly puckery, creamy lemon filling in a buttery homemade graham cracker crust. The perfect dessert for lemon lovers.
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Use fresh lemon juice if at all possible. It's worth it. Bottled lemon juice will work, but doesn't have the same fresh flavor.
Be careful not to overbake or underbake lemon bars. If they're not baked enough, they'll be runny, if they're overbaked, the texture will be tough. Bake until the filling is set and jiggles like set Jello and the internal temperature is 145.
Calories: 266 kcal Carbohydrates: 37 g Protein: 5 g Fat: 11 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.2 g Cholesterol: 93 mg Sodium: 193 mg Potassium: 203 mg Fiber: 0.4 g Sugar: 31 g Vitamin A: 362 IU Vitamin C: 7 mg Calcium: 143 mg Iron: 1 mgThese lemon bars with graham cracker crust are extremely easy to make. These bars are full of fresh lemon flavor, sweetened condensed milk, and has a buttery graham cracker crust. They are topped with powdered sugar.
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These lemon bars with graham cracker crust are the perfect bars to make during the summer season! They are easy to make and has fresh lemon flavor.
Most creamy lemon bars are made with a shortbread crust, but this recipe is made with a graham cracker crust. In my opinion, it tastes any better!
Here is how to make and bake these lemon bars. This recipes uses a 8X8-inch square baking pan, two bowls, and a whisk.
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STEP 1: Make the crust. Use a food processor, or a freezer bag with a rolling pin, to blend the graham crackers into a fine crumb. In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter.
Pour the crust into the prepared pan. Use the back of a measuring cup to compact the crust on the bottom of the pan.
STEP 3: Mix. In a large bowl, add the sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla extract, and salt. Use a whisk to mix until combined.
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STEP 4: Bake. Pour the lemon mixture on top of the crust. Then, bake for 22-26 minutes. Bake until edges are lightly golden.
STEP 5: Cool. Let the bars cool completely in the pan on a cooling rack. Then, cover with aluminum foil or plastic wrap and chill in the fridge for 6 hours or overnight. They taste the best when chilled.
STEP 6: Cut. Take the bars out of the pan and use a sharp knife to cut into 9 or 16 squares. Drizzle powdered sugar on top.
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I use a sharp knife and clean the knife after each cut. Also, cutting them when cold helps to get them more clean too.
This is because the bars are underbaked. After you chill them, they should be solid. If they are runny, that means they needed an extra 5-10 minutes in the oven.
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.
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These lemon bars with graham cracker crust are super easy to make! They have a buttery graham cracker crust with fresh lemon in the lemon bars.
Calories: 225 kcal Carbohydrates: 34 g Protein: 4 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 26 mg Sodium: 143 mg Potassium: 199 mg Fiber: 0.2 g Sugar: 30 g Vitamin A: 241 IU Vitamin C: 1 mg Calcium: 148 mg Iron: 0.4 mgThese lemon squares are a tried and true family favourite! My Grannie found this recipe on the back of an Eaglebrand Sweetened Condensed milk can many years ago and has been making them for our family ever since. I love seeing my kids enjoy these delicious squares the same way I did a child!
The ingredient list for these squares is as basic as it looks! I typically have the graham crackers and sweetened condensed milk on hand, so if I need a quick
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