These 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.
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!
Healthy Lemon Squares
Here is how to make and bake these lemon bars. This recipes uses a 8X8-inch square baking pan, two bowls, and a whisk.
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.
Easy Creamy Lemon Squares • Keeping It Simple Blog
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.
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.
Healthy Lemon Bars {sweetened With Honey}
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.
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.
Easy Lemon Cheesecake Bars
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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 mgA special take on classic lemon squares, these lemon bars with graham cracker crust swap out the shortbread for a sweet crumb crust. A smooth and luxurious lemon curd is pre-cooked before being added to the crust, resulting in a perfectly tart and sweet lemon filling.
Healthy Lemon Bars (easy Lemon Bar Recipe) « Clean & Delicious
Classically, lemon bars start with a base made of a pre-baked shortbread crust. The filling is mixed using eggs, fresh lemon juice, a little flour, and some sugar. This filling is poured over the warm baked crust and then is baked again to set the filling.
These bars do a couple of things differently. First, instead of a shortbread crust, I've used a buttery graham cracker crumb crust infused with lemon zest. Then, instead of a raw filling, I've topped my bars with a cooked lemon curd.
Why did I do this? For a couple of reasons. First, a common issue that bakers run into when baking lemon bars is when the filling seeps down into the crust, creating a mishmash of crust and lemon filling instead of two distinct layers. Using a thick, pre-cooked lemon curd fixes this problem.
Best Lemon Bars With Shortbread Crust
Also, I find that the lemon curd keeps its creamy texture during the second bake better than a raw filling, which can easily become chewy and tough if baked even a touch too long.
I hope you'll give my lemon bars with graham cracker crust a try if you're used to making them the classical way. I think you'll really like them!
Here are a few issues that home bakers may run into when creating lemon bars with graham cracker crust in their own kitchens. Use these tips to help you out when/if you run into the following problems:
Lemon Bars With Graham Cracker Crust
Graham Cracker Crust Crumbles: This is a common problem with any graham cracker crust, whether you are using them in cheesecakes, tarts, pies, or dessert bars. First, make sure you are measuring your ingredients properly so that you don't end up with too much or too little butter or crumbs. Next, make sure that your graham crackers are crushed very fine so that the pieces are able to stick together more densely. Finally, make sure to pack the crust into your pan firmly. That tip is very important. I recommend using the bottom of a measuring cup or a spoon to really press down on the crust and get it packed in there nice and tight.
Lemon Filling Doesn't Set: This could be any combination of not cooking the curd long enough, not baking the bars long enough, or not allowing the bars to fully chill in the refrigerator before attempting to cut them. When cooking the curd, you want to pull it off of the heat as soon as it starts thickening and coats the back of a spoon. When baking the bars, make sure that the middle of the filling doesn't jiggle like Jell-O when you give the pan a little shake. When chilling the bars, allow several hours in the refrigerator so that the bars have had ample time to set up before slicing.
Filling Sinks Below Crust: Make sure that you are pouring the curd onto the hot crust - do not let it cool! When the graham cracker crust cools it will start to pull away from the edges of the pan, leaving gaps where the curd can creep down under the crust. Follow the recipe steps in order: make the curd first, then bake the crust, then pour the curd right onto the hot crust before returning it to the oven.
How To Make The Best Lemon Bars
To Freeze: After the bars have been baked and chilled, cut them into squares and wrap each one tightly in plastic wrap. Place the wrapped bars in a zip top freezer safe bag and freeze for up to 3 months (for best quality - they will be safe to eat after that time if kept properly frozen).
You will need to store the finished lemon squares in the refrigerator to keep them safe. You can stretch some plastic wrap over the dish you baked them in or you can transfer the cut squares to a plastic storage container.
Make sure to press down the crust as firmly as possible into the pan - this will ensure that the baked crust stays together when cutting the finished bars. A few crumbles is normal, but the crust should not fall apart.
Classic Lemon Bars
Don't overcook the curd. You want to remove it from the heat as soon as you notice that it starts to thicken. It will continue to thicken as it cools down a bit while you are pre-baking the crust.
If you dust with powdered sugar, be aware that the sugar will dissolve into the lemon filling after a little while. If you want these to look pretty and dusted when serving, wait to dust them until immediately before serving.
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Best Lemon Bars With Graham Cracker Crust
Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates programThese lemon bars have a graham cracker crust, and are so refreshingly tangy and zesty! The texture of the crust complements the gooey, sour lemon curd filling. It’s a party of texture and flavors! These lemon bars are great for summer parties and anytime you want a delightfully puckering treat. A surprisingly easy lemon dessert that’s perfect for any lemon lover.
Step 1: Line an eight inch or nine inch square baking pan with parchment paper. I like to use two strips and crossing them in the middle, creating long handles on each side to be able to lift it out. Preheat oven to 355°F (180°C).
Step 3: Pour melted butter into the crust mixture and stir until evenly coated. Transfer into the lined baking pan, smooth, and use the back of a glass to pack the crust into a smooth, even layer.
Easy Lemon Bars With Buttery Crust
Step 4: Bake for 6 minutes in the preheated oven. Remove and smooth the
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