Why are my lemon bars gooey?

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.

Why should I put lemon bars in the fridge after cooking?

This allows the lemon squares to set completely and become the perfect texture before slicing into bars. Plus, they taste best cold.

How to Slice Lemon Bars cleanly?

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.

Lemon Bars with Graham Cracker Crust

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

Scale

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

Cook Mode Prevent your screen from going dark

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!

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

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