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!
Why This Recipe Works
- Graham cracker crust- This graham cracker crust is a easy to make and very buttery.
- Lemon bars- The lemon bars use both sweetened condensed milk, lemon zest, and lemon juice for the flavor!
- Easy to make- These are a no mixer recipe, so kids can help make it!
- Best flavor- This recipe is perfect for those lemon lovers!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Graham crackers- I used 1 sleeve of graham crackers. You can also use digestive biscuits if you don't live in the U.S.
- Brown sugar- I used light brown sugar.
- Unsalted butter- The butter is melted for the crust.
- Sweetened condensed milk- Use two cans (14 oz) for this recipe.
- Egg yolks- Pull the large eggs out 2 hours before baking.
- Fresh Lemon juice- Use 2 large lemons freshly squeezed. Or lemon juice equal to ½ cup.
- Lemon zest- Use a zester for the lemon zest.
Step By Step Instructions
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.
STEP 2: Bake. Bake the crust for 10 minutes. This will help prevent a soggy crust.
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.
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.
Expert Baking Tips
- To easily remove the bars from the pan, start by spraying the pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. Once the bars are cool, you can pull on the parchment paper to pull it out.
- If the bars are sticking, run a knife around the edge of the pan, then pull them out.
- Make sure the crust starts to cool before adding the lemon batter on top.
- It is important that the bars cool in the fridge before eating. They won't taste as strong when room temperature.
You can double the recipe to make it in a 9X13-inch baking pan. Half the recipe to use a loaf pan.
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.
Storing and Freezing
Store the lemon bars with graham cracker crust in an airtight container in the fridge up to 5 days.
These bars are best enjoyed cold.
Freeze the bars by storing in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Bar Recipes To Try
Lemon Bars with Graham Cracker Crust
Graham Cracker Crust
- 1 ¼ cup Graham cracker crumbs 1 sleeve of graham crackers into fine crumb
- ⅛ cup Brown sugar packed light or dark
- 5 tablespoon Unsalted butter melted
- 2 cans Sweetened condensed milk 2 14oz cans
- 3 Large egg yolks room temperature
- 2 Large lemons zested
- 2 Large lemons juiced or ½ cup of lemon juice
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
Graham Cracker Crust
- Preheat the oven to 350°F. Spray a 8X8-inch square baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- Using a food processor, blend the graham crackers into fine crumbs. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter using a fork.1 ¼ cup Graham cracker crumbs, ⅛ cup Brown sugar, 5 tablespoon Unsalted butter
- Pour the crumbs into the pan. Compact the crust on the bottom of the pan using the back of a measuring cup. Don't press the crumbs up the sides.
- Bake for 10 minutes.
- Start the bars once the crust is done baking, so it starts to cool.
- In a large bowl, combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla, and salt. Use a whisk to blend until until smooth.2 cans Sweetened condensed milk, 3 Large egg yolks, 2 Large lemons zested, 2 Large lemons juiced, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
- Pour the batter on top of the crust.
- Bake for 22-26 minutes until the edges are golden brown and the middle no longer jiggles.
- Place the pan on a cooling rack to cool completely. Wrap in aluminum foil and chill in the fridge for at least 6 hours or overnight. They taste a lot better when cold.
- Remove the bars from the pan and use a sharp knife to cut. Optional: top with powdered sugar dusting.