These lemon bars with graham cracker crust are super easy to make. They are made with a zesty and creamy lemon filling and are topped with plenty of powder sugar.
We love this twist on the classic lemon bars. This recipe makes it so much easier to make the crust. This one is perfect for lemon and graham cracker crust lovers!
If you love lemon desserts, check out our lemon pound cake, lemon curd cookies, lemon poppy seed muffins, lemonade bundt cake, lemon cooler cookies, lemon tart, and lemon curd cake.
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Why this recipe works
- It is made with an easy graham cracker crust.
- It is filled with fresh lemon zest and lemon juice to make the perfect zesty filling.
- Is made with simple ingredients that you can find in your kitchen!
- This recipe is the perfect easy treat for lemon lovers!
- Topped with plenty of powder sugar!
Ingredients
Before you start to make this cinnamon cheesecake recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need about 1 ½ cup of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Granulated sugar- the sugar will add sweetness to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of the filling.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need 1 tablespoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Vanilla extract- adds extra flavor.
Powder sugar- you will need powder sugar to top the bars. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Prepare a 9 by 9 inch pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, cinnamon, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9 by 9 inch pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Make the filling
In a large mixing bowl, add the flour, sugar, lemon zest, and kosher salt, and mix well with a whisk.
Add the eggs, lemon juice, vanilla extract, and melted butter. Mix until just combined and pour the filling into the crust.
Bake in a 180c (350f) preheated oven for 20-25 minutes or until the edges of the bars are golden brown, and the middle is set.
Let them cool to room temperature and then transfer them to cool and set in the fridge for at least 4 hours.
Sprinkle the bars with powder sugar, slice, and enjoy.
Expert Tips
- Let your lemon bars cool in the fridge for at least 5 hours. We know it’s very hard to resist eating these delicious bars right away, but you have to let them cool and set them in the pan. We like to let the bars sit in the fridge overnight.
- For a smooth and creamy filling, make sure that you are using room-temperature ingredients. Before you begin to make this bar recipe, make sure that your eggs are at room temperature.
- Don't open the oven door before the bars are fully baked or about to be baked! Drastic changes in the temperature of the bars while baking can cause the bars to collapse or crack.
- Line your baking pan with parchment paper to prevent the bars from sticking to your pan.
Faq's
Overbaking lemon bars is a common mistake that causes the bars to be overcooked.
You will know that your bars are done baking when you see that the edges of the bars are golden brown, and the middle is set.
Cutting bars, the right way is essential. To get even and clean slices, make sure that you are using a sharp knife.
Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
We made this in a 9 by 9 inch pan, but 8 by 8 inch pan will work great as well!
Yes! You can double or triple this recipe. To double this recipe, I recommend using a 13 by 9 baking pan.
Storing
Store this in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
These bars freeze great! to freeze this, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the bars are completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. These will freeze for up to 3 months. To thaw, place it in the fridge overnight.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits. Also, replace the flour with cornstarch.
Digestive biscuits- People outside of America usually don’t have graham crackers. Don’t worry! You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Vanilla Oreos- replace the classic graham crackers with vanilla ones for a vanilla oreo lover!
Berries- add your favorite berries to the lemon filling mixture. We like adding raspberries, blackberries, and blueberries!
Jam- add your favorite jam to the mixture for extra flavor and color!
More bars recipes
Chocolate fudge with condensed milk- This chocolate fudge recipe is made with only 3 ingredients, all you will need is semisweet chocolate, condensed milk, and vanilla extract.
Oreo brownies- These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
Dairy free brownies- This dairy free brownies recipe is fudgy and has a dreamy crinkly top that makes the perfect brownie! Its made with both dark chocolate and cocoa powder to give these a rich chocolate flavor.
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📖 Recipe
Lemon Bars With Graham Cracker Crust
Ingredients
Crust
- 1 ½ cups Graham crackers crumbs
- 70 g Butter
- 1 tablespoon Granulated sugar
Filling
- 1 ¾ cups Granulated sugar
- â…“ cup Flour
- 1 tablespoon Lemon zest
- ¼ teaspoon Kosher salt
- 5 Eggs
- â…” cup Lemon juice
- 1 teaspoon Vanilla extract
- 115 g Butter melted and cooled
- 1 tablespoon Powder sugar for the top
Instructions
- Prepare a 9 by 9 inch pan with parchment paper, and preheat an oven to 180c (350f).
- Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, cinnamon, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9 by 9 inch pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Make the filling
- In a large mixing bowl, add the flour, sugar, lemon zest, and kosher salt, and mix well with a whisk.
- Add the eggs, lemon juice, vanilla extract, and melted butter. Mix until just combined and pour the filling into the crust.
- Bake in a 180c (350f) preheated oven for 20-25 minutes or until the edges of the bars are golden brown, and the middle is set.
- Let them cool to room temperature and then transfer them to cool and set in the fridge for at least 4 hours.
- Sprinkle the bars with powder sugar, slice, and enjoy.
Notes
- Let your lemon bars cool in the fridge for at least 5 hours. We know it’s very hard to resist eating these delicious bars right away, but you have to let them cool and set them in the pan. We like to let the bars sit in the fridge overnight.
- For a smooth and creamy filling, make sure that you are using room-temperature ingredients. Before you begin to make this bar recipe, make sure that your eggs are at room temperature.
- Don't open the oven door before the bars are fully baked or about to be baked! Drastic changes in the temperature of the bars while baking can cause the bars to collapse or crack.
- Line your baking pan with parchment paper to prevent the bars from sticking to your pan.
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