These lemon bars with graham cracker crust are both tart and sweet, with a buttery graham crust. The perfect lemony dessert that is so simple to make, but a total crowd pleaser.
Lemon bars with graham cracker crust are the perfect bars to make when you're craving something lemon, but don't want to make anything complicated. The graham cracker crust comes together so quickly and the the filling is a few basic ingredients that you mix up while the crust bakes.
If you're interested in trying some more lemon desserts you should try my lemon coconut white chocolate cookies, blackberry lemon bread or my easy lemon cooler cookies.
WHY THIS RECIPE WORKS
SWEET & TART- The sweet graham cracker crust with the tart lemon filling is the perfect pair.
EASY TO MAKE- This recipe is really simple to make and comes together so quick.
PERFECT TO SERVE TO A CROWD- I love making these when I have people over because they cut up so easy and a little square is perfect. Not to mention, everyone always loves them.
INGREDIENT NOTES
Graham Crackers- You can either buy the crumbs, or crush/blend and make your own.
Butter- You will need to melt the butter to coat the graham crackers for the crust.
Eggs- You will want to beat the eggs until they are lighter in color.
Lemons- Make sure you zest the lemons before juicing them. Depending on the size you will need 1-2 lemons.
Powdered Sugar- I like sprinkling sugar on the top, but you could also make a simple glaze if you wanted.
STEP BY STEP INSTRUCTIONS
Here's how to make these lemon bars.
STEP ONE: Heat oven to 350 F. Line an 8x8 pan with parchment paper and set aside.
STEP TWO: Make the crust. In a food processor or blender, blend graham crackers until it's all crumbs. Mix in sugar and pinch of salt, then add in butter and mix until coated.
STEP THREE: Press mixture evenly along the bottom of a 8x8 pan. Bake for 8 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
STEP FOUR: Make the filling. In a large mixing bowl, beat the eggs until they are a lighter yellow color, about 30 seconds. Add sugar, flour, and baking powder and blend well. Stir in lemon juice and zest.
STEP FIVE: When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 18-24 minutes, until the top has a golden brown across it. You want to make sure they are fully cooked, and they don't jiggle. Leave to cool completely.
STEP SIX: Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
EXPERT BAKING TIPS
- You can use regular or meyer lemons for this recipe. Meyer will be more sweet and less tart.
- It is not necessary to let the crust cool completely before pouring the filling on top, but I do let it sit for a few minutes before I add the filling to bake again.
- I find it a lot easier to cut these bars if they have chilled first.
- The top of the bars will look brown from baking, but this is ok. You want to make sure there is no jiggling when they are done baking or they will be too soft in the center.
FAQ
Yes, this recipe doubles very well. Just bake in a 9x13 pan instead and add about 5-10 minutes on to baking time.
Yes, you could easily sub in lime, orange or even grapefruit juice for these bars.
These can turn out runny from not cooking them quite long enough. Make sure that they don't jiggle at all before removing from the oven. It will also help them set it you chill them for a little bit.
STORING AND FREEZING
Lemon bars with graham cracker crust can be stored in an airtight container at room temperature for 3-4 days. If you prefer them cold you may also store them in the refrigerator.
FREEZING
You can freeze these bars in an airtight container for 2-3 months while remaining fresh. Just allow them to thaw in the fridge before serving.
OTHER BAR RECIPES TO TRY
CHOCOLATE DIPPED RICE KRISPIE TREATS
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Lemon Bars with Graham Cracker Crust
Ingredients
Graham Cracker Crust:
- 1½ cups (126 g) graham cracker crumbs (11 full sheets)
- ¼ cup (50 g) granulated sugar
- 5 tablespoon butter, melted
- sprinkle of salt
Lemon Filling:
- 3 large eggs, room temperature
- 1½ cups (300 g) granulated sugar
- ¼ cup (35 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking powder
- ¼ cup (61 g) lemon juice, about 1-2 lemons
- zest from a lemon
- powdered sugar for topping
Instructions
- Heat oven to 350 F. Line an 8x8 pan with parchment paper.
- In a food processor or blender, blend graham crackers until it's all crumbs. Mix in sugar and pinch of salt, then add in butter and mix until coated.
- Press mixture evenly along the bottom of a 8x8 pan. Bake for 8 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- In a large mixing bowl, beat the eggs until they are a lighter yellow color, about 30 seconds. Add sugar, flour, and baking powder and blend well. Stir in lemon juice and zest.
- When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 18-24 minutes, until the top has a golden brown across it. You want to make sure they are fully cooked, and they don't jiggle. Leave to cool completely.
- Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
Grayson
Love, love this recipe! I added light brown sugar instead of granulated white sugar in my crust.
brooke
Thank you so much!! And I bet the brown sugar was fabulous in there, Thanks!
Joni Walton
Amazing flavor and texture!
bailey
one of my all time favorite salted sweets recipes! the graham cracker crust makes these next level.