Lemon Bars With Graham Cracker Crust
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.
Ingredients
Crust
- 1 ½ cups Graham crackers crumbs
- 70 g Butter
- 1 tablespoon Granulated sugar
Filling
- 1 ¾ cups Granulated sugar
- ⅓ cup Flour
- 1 tablespoon Lemon zest
- ¼ teaspoon Kosher salt
- 5 Eggs
- ⅔ 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.
Nutrition
Calories: 238kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 76mgSodium: 186mgPotassium: 53mgFiber: 1gSugar: 25gVitamin A: 365IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!