These lemon bars with graham cracker crust are made with a zesty and creamy lemon filling and topped with plenty of powdered sugar.
This is the easiest way to make lemon bars and is the reason why so many people have been making this recipe for years.
The combination of the tart, zesty lemon filling and the buttery, crumbly graham cracker base creates a perfect balance of flavors that will leave you craving more.
These bars are not only a crowd-pleasing dessert, but they're also surprisingly easy to make at home.
With just a few simple ingredients you can whip up a batch that will have your friends and family raving about your baking skills.
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
- Graham cracker crust- these delicious lemon bars are made with buttery and delicious graham cracker crust which is made with only 3 ingredients.
- Lemon filling- the graham cracker crust is filled with fresh lemon zest and lemon juice to make the perfect zesty and lemony filling that has a creamy and melt in your mouth texture.
- Simple- these bars are made with simple ingredients that you can find in your kitchen or in any grocery store!
- Versatile- you can add delicious add ins to the lemon custard like berry swirl, fresh berries, coconut, nuts, etc. Make this recipe your own!
Ingredients
Before you start to make this 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 1 ⅔ cups 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, or melt it on the stovetop. Use unsalted butter for this.
For the filling
Eggs- you will need large 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. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need 1 tablespoon of lemon zest. I recommend zesting the lemon first and then juicing it.
Granulated sugar– I use granulated sugar, which is also the most common sugar used in baking. Caster sugar will work great as well.
Flour– I 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.
Powder sugar- you will need powder sugar to top the bars. you don’t have to buy powdered 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, 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 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 while you make the filling.
Make the filling
In a large mixing bowl, add the flour, sugar, and kosher salt, and mix well with a whisk.
Add the lemon zest and mix well to release the lemon zest's natural oils and flavors.
Add the lemon juice, eggs, and mix with a whisk until well combined.
Pour the lemon mixture over the baked graham cracker crust. Bake in a 180c (350f) preheated oven for 20 minutes or until the edges of the bars are set, and the middle is a bit jiggly.
Let them cool to room temperature, then transfer them to the fridge to cool and set for at least 4 hours.
Slice the bars into 16 slices or 9 large slices with a sharp knife. Top them with plenty of powdered sugar and serve!
Expert Tips
- 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 overbake the lemon bars to make sure they have a delicious and gooey custard texture.
- Don't open the oven door before the bars are fully 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.
- Use fresh, tart lemons for the filling. The acidity of fresh lemons will perfectly balance the sweetness of the bars.
- Allow the bars to cool completely before cutting. This prevents the filling from oozing out.
- Dust the top with powdered sugar for a beautiful presentation. The sugar also adds a lovely contrast to the tart filling.
- Use fresh lemon juice. The key to a great lemon bar is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
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.
Yes! You can double or triple this recipe. To double this recipe, I recommend using a 13 by 9 baking pan.
Pre-baking a graham cracker crust is an essential step that ensures a crisp, sturdy base for your lemon bars.
Skipping this crucial step can result in a soggy, crumbly crust that falls apart when you try to slice into it.
Bake the crust thoroughly before adding fillings, and consider partially or fully pre-baking it.
Storing the dessert properly in the refrigerator can also help maintain that perfect crisp texture.
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 them covered in a few layers of plastic wrap or foil. These will freeze for up to 2 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 Oreos for a vanilla Oreo lover!
Berries- add your favorite berries to the lemon filling mixture. We like adding raspberries, blackberries, and blueberries!
Raspberry swirl- before baking, add a swirl of raspberry compote or raspberry sauce and swirl it with a knife into the lemon mixture.
Lime zest- brighten up your lemon bars with the addition of zesty lime, creating a citrus explosion in your mouth.
Coconut- sprinkle toasted coconut over the graham cracker crust for a tropical twist.
Blackberry- swirl in juicy blackberries for a burst of sweetness that balances the tartness of the lemon.
Blueberries- incorporate fresh or frozen blueberries into the lemon filling for a delightful burst of berry goodness.
Spices- add a touch of warmth with a blend of cinnamon, ginger, and nutmeg, creating a cozy and comforting twist on the classic.
Serving Tips
Whipped cream- top each slice of bars with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this lemon bar.
Fresh fruit- another way to serve these bars is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Brownie pan
- Rubber spatula
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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If you liked this recipe
📖 Recipe
Lemon Bars With Graham Cracker Crust
Ingredients
Crust
- 1 ⅔ cups Graham crackers crumbs
- 6 tablespoon Butter
- 1 tablespoon Granulated sugar
Filling
- 3 Eggs
- 1 Egg yolk
- 1 cup Granulated sugar
- 2 tablespoon Flour
- 1 tablespoon Lemon zest
- ½ cup Lemon juice
- ¼ teaspoon Kosher salt
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, 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 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 while you make the filling.
Make the filling
- In a large mixing bowl, add the flour, sugar, and kosher salt, and mix well with a whisk.
- Add the lemon zest and mix well to release the lemon zest's natural oils and flavors.
- Add the lemon juice, eggs, and mix with a whisk until well combined.
- Pour the lemon mixture over the baked graham cracker crust. Bake in a 180c (350f) preheated oven for 20 minutes or until the edges of the bars are set, and the middle is a bit jiggly.
- Let them cool to room temperature, then transfer them to the fridge to cool and set for at least 4 hours.
- Slice the bars into 16 slices or 9 large slices with a sharp knife. Top them with plenty of powdered sugar and serve!
Notes
- 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 overbake the lemon bars to make sure they have a delicious and gooey custard texture.
- Don't open the oven door before the bars are fully 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.
- Use fresh, tart lemons for the filling. The acidity of fresh lemons will perfectly balance the sweetness of the bars.
- Allow the bars to cool completely before cutting. This prevents the filling from oozing out.
- Dust the top with powdered sugar for a beautiful presentation. The sugar also adds a lovely contrast to the tart filling.
- Use fresh lemon juice. The key to a great lemon bar is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
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