These Lemon Bars with Graham Cracker Crust are so easy to make and the best Spring and Summer dessert. Lemon Squares with graham cracker crust have the perfect blend of sweet and sour and only take 30 minutes to prep. Then, let them finish in the fridge for an absolute must try recipe!
Everyone I know goes crazy over these lemon bars. They are seriously the best combination of sweet and tart with a really light and refreshing taste. Sprinkle them with powdered sugar for a touch of sweetness or top them with whipped cream.
You won't find a better Spring or Summer dessert! I love these because you can cut them into big or small squares. Usually, I start small and eat about 9 of them. You've got to try these.
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Why You'll Love This Recipe:
- Quick and Easy. These Lemon Squares are so easy to make with minimal ingredients and only takes about 30 minutes of prep time. The rest of the time required is just cooling on the counter and fridge.
- Delicious. The recipe is so delish and combines tart lemon filling with a graham cracker crust for the best of both worlds.
- Fun to Eat. These lemon bars are so much more fun to eat than a slice of traditional pie.
- Great for Spring or Summer. This dessert is perfect for the warmer months in Spring and Summer with it's citrus vibes.
For more Spring and Summer desserts, try these Lemon Curd Cookies, Raspberry Lemon Loaf, Banana Pudding Dessert Cups, Strawberry Pie with Graham Cracker Crust, and Blueberry Puff Pastry Galette.
Ingredients:
Lemon Juice: Freshly squeezed for the best tartness we can get.
Lemon Zest: For additional tart flavor and color.
Graham Cracker Crumbs, Butter, and Granulated Sugar: Come together for the buttery base layer and create the ideal crunch. Try this Apple Pie with Graham Cracker Crust too.
Sweetened Condensed Milk: A rich, thick sweetener.
Sour Cream: To add creaminess and tart flavor to the bars.
Egg Yolks: Used to help create a thick custard texture in lemon or lime bars.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
If you prefer lime over lemon, check out these Key Lime Pie Bars, which have graham cracker crust too.
Try adding powdered sugar or whipped topping to balance out the sour taste.
How to Make Lemon Bars with Graham Cracker Crust:
Step 1: Make the Graham Cracker Crust. Preheat the oven to 350 degrees. Grease an 8x8 pan and line with parchment paper. In a bowl, add melted butter, granulated sugar and graham cracker crust and mix well to combine.
Step 2: Bake the Graham Cracker Crust. Pack the crust into the pan and really pack it down with your hands or the bottom of a measuring cup. Bake for 10 minutes.
Step 3: Prep the Lemon Filling.
In a large bowl, add in the fresh lemon juice, lemon zest, sweetened condensed milk, sour cream and egg yolks. Whisk really well until combined.
Step 4: Bake the Lemon Bars
Pour the filling over the graham cracker crust and bake for 15 minutes. When you pull it out, give it a wiggle test to make sure the middle looks solid like jello and not like liquid. If it looks too runny, place back into the oven for a few minutes.
Step 5: Cool and Refrigerate.
Allow the bars to cool for at least 45 minutes on the counter. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3 hours.
Step 6: Slice.
Using a sharp knife, cut the bars into squares like brownies, wiping the knife clean with each cut.
Step 7: Serve.
Dust with powdered sugar or whipped topping if desired. Serve and enjoy!
Expert Tips:
- Make sure to really pack down the graham cracker crust before baking to keep it packed and sturdy. Use the bottom of a 1 cup measuring cup to pack the crust.
- Before pulling the lemon bars from the oven, make sure to wiggle the pan to check out the consistency. You are looking for a jello like texture, not any liquid.
For more fruit inspired desserts, try this Apple Blackberry Crumble, Blueberry Pound Cake with Glaze, White Chocolate Raspberry Muffins and Strawberry Turnovers with Puff Pastry.
Recipe FAQs:
Make sure to give the 8x8 pan a bit of a jiggle before removing from the oven. You want a jello like jiggle with no runny liquid. If it's questionable, cook for a few more minutes. Also, allow them to cool at room temperature and refrigerate according to the recipe instructions.
This allows the lemon squares to set completely and become the perfect texture before slicing into bars. Plus, they taste best cold.
When slicing, use the sharpest knife you have and wipe it with a paper towel or napkin each cut to keep the bars looking perfect. If the edges look messy, you can easily slice a bit off for serving and eat the ugly edges. Dusting them with powdered sugar before serving will make them look flawless too.
Store the lemon bars in the fridge in a sealed container. They will taste best for the first 24 hours, then the graham cracker crust starts to get a bit soggy in the fridge. I eat them for up to 3 days, but they are best the first day.
More Spring Desserts You Will Love:
If you tried this Lemon Bar Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Lemon Bars with Graham Cracker Crust
- Total Time: 3 hours, 35 minutes
- Yield: 12 squares 1x
Description
These Lemon Bars with Graham Cracker Crust are so easy to make and the best Spring and Summer dessert. Lemon Squares with graham cracker crust have the perfect blend of sweet and sour and only take 30 minutes to prep.
Ingredients
- 1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 8 tablespoons salted butter, melted
- 2 (14 ounce) cans of sweetened condensed milk
- ¼ cup sour cream
- ¾ cup fresh lemon juice -about 8-10 lemons
- 2 tablespoons lemon zest
- 2 egg yolks
- Optional: Powdered sugar for topping and/or whip cream
- You will also need an 8x8 pan and 1 teaspoon vegetable oil or spray to coat pan & piece of parchment paper
Instructions
- Preheat the oven to 350 degrees. Grease an 8x8 pan and line with parchment paper. In a bowl, add melted butter, granulated sugar and graham cracker crust and mix well to combine.
- Pack the crust into the pan and really pack it down with your hands or the bottom of a measuring cup. Bake for 10 minutes.
- In a large bowl, add in the fresh lemon juice, lemon zest, sweetened condensed milk, sour cream and egg yolks. Whisk really well until combined.
- Pour the filling over the graham cracker crust and bake for 15 minutes. When you pull it out, give it a wiggle test to make sure the middle looks solid like jello and not like liquid. If it looks too runny, place back into the oven for a few minutes.
- Allow the bars to cool for at least 45 minutes on the counter. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3 hours.
- Using a sharp knife, cut the bars into squares like brownies, wiping the knife clean with each cut.
- Dust with powdered sugar or whipped topping if desired. Serve and enjoy!
Notes
- Make sure to really pack down the graham cracker crust before baking to keep it packed and sturdy. Use the bottom of a 1 cup measuring cup to pack the crust.
- Before pulling the lemon bars from the oven, make sure to wiggle the pan to check out the consistency. You are looking for a jello like texture, not any liquid.
- Prep Time: 10 minutes
- Cooling Time: 3 hours
- Cook Time: 25 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Holly
The best lemon bars! I love the graham cracker crust too, even more than shortbread. Thank you!
Tara Smithson
Thank you! I think I like the graham cracker crust more too:)
Anonymous