Come on in, friends! I'm just pulling a pan of bright and beautiful Lemon Bars from the oven, made with a buttery graham cracker crust and a smooth, velvety lemon filling that will have you wondering if sunshine somehow made its way into your kitchen.
These cheerful little squares are about to become your new go-to treat when you need something quick, delicious, and guaranteed to lift your spirits. The tart lemon cuts through any gloominess you might be feeling and fills you with positivity and warmth instead. That vibrant yellow filling is like a ray of sunshine on a rainy day.
So come join me in the kitchen - in less than an hour, you'll have a pan full of sunshine-filled squares looking as beautiful as they taste. You are guaranteed to lift your spirits with the very first bite!
What You Need To Make Lemon Bars
Graham crust
- Graham cracker crumbs - finely ground graham crackers that form the crust base.
- Brown sugar - adds sweetness and moisture to the crust.
- Unsalted butter - binds the crumbs together for the crust.
Lemon filling
- Sweetened condensed milk - provides a rich, thick texture for the filling.
- Egg yolks - help thicken and set the filling
- Lemon zest - gives bright, fresh lemon flavor
- Lemon juice - provides tartness and acidity to balance the sweetness
- Vanilla - enhances flavor
- Salt - balances flavors
How To Make This Recipe
- Combine the crust ingredients: Mix graham cracker crumbs, brown sugar, and melted butter to form the crust mixture. Press firmly into a baking pan. Bake for 10 minutes.
- Make the filling: Whisk together sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla and salt until smooth.
- Pour filling into the crust. Bake 22-26 minutes until set.
- Cool completely before cutting into bars. Chill in the fridge for at least 6 hours.
What Can I Substitute For Graham Crackers Crumbs?
- Vanilla wafers - Vanilla wafers mimic both the flavor and crispy, crunchy texture of graham crackers. They make an excellent substitution.
- Gingersnaps - Gingersnaps provide a similar texture and sweetness to graham crackers. They bring a subtle ginger flavor that works well in desserts.
- Shortbread cookies - Shortbread has a rich, buttery flavor and tender crispiness that serves as a reasonable stand-in for graham flavor and texture.
- Crushed cereal like cornflakes or granola - Crushed cereal matches the crunch of graham crumbs well. You get a blank flavor slate to build on.
What Can I Serve With This Recipe
Tea or coffee
A hot cup of Earl Grey, English breakfast tea, or freshly brewed coffee makes the perfect complement. The subtle bitterness plays off the sweet-tart lemon dessert flavors beautifully.
Fruit
Fresh fruits like raspberries, blueberries, or sliced strawberries make a naturally sweet accompaniment. The fruit acids and flavors pair nicely with the creamy lemon bars.
Whipped cream
Add a dollop of freshly whipped cream on top or alongside for a nice creamy contrast. Sweetened or unsweetened both work well.
Vanilla ice cream
A small scoop of vanilla ice cream on the side takes the experience over the top. The cool, creamy vanilla mellows out the citrus brightness.
Milk
A cold glass of milk washes the tangy lemon flavor down nicely, balancing and softening the tartness. Whole milk or nonfat would both pair well.
Pro Tips
- For best results, use fresh lemon juice and zest. Bottled juice won't have as bright a flavor.
- If you don't have sweetened condensed milk, substitute lemon curd or homemade sweetened condensed milk.
- For crust variations, use digestive biscuits, vanilla wafers, or shortbread instead of grahams.
- Prevent cracking on top by not overbaking once the center is set.
- Make ahead up to 3 days; store covered in refrigerator. Allow to come to room temp before serving.
How To Store Freeze And Reheat
To store:
- Keep in an airtight container in the refrigerator for up to 4 days.
- Allow to come to room temperature before serving for the best texture
To freeze:
- Place tightly wrapped bars in freezer bag
- Freeze for up to 3 months
- Thaw overnight in the fridge or 1 hour at room temperature
- Texture may be softened slightly after thawing
To reheat:
- Allow bars to come to room temperature 10-15 minutes before reheating. This prevents cracking or damage from sudden temperature changes.
- Place on a baking sheet and bake at 325°F for 5-10 minutes, until warmed through. Watch closely to avoid overbaking.
LEMON BARS WITH GRAHAM CRACKER CRUST
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Ingredients
Graham Cracker Crust
- 30 g 1 oz or 2 tablespoons packed light or dark brown sugar
- 180 g 6.3 oz or 1 ½ cups graham cracker crumbs (from about 12 full graham cracker sheets, crushed into fine crumbs)
- 70 g 2.5 oz or 5 tablespoons unsalted butter, melted
Lemon Bars
- 120 ml 4 fl oz or ½ cup fresh lemon juice (from about 2 large lemons)
- 3 large egg yolks at room temperature
- 795 g 28 oz or 2 (14 oz) cans sweetened condensed milk
- Zest of 2 large lemons
- 5 ml 1 teaspoon pure vanilla extract
- 1.4 g ¼ teaspoon salt
Instructions
Graham Cracker Crust
- Preheat the oven to 175°C (350°F). Grease an 20x20cm (8x8-inch) square baking pan with non-stick cooking spray. Line the bottom and two sides of the pan with parchment paper and spray again.
- In a food processor, pulse the graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork until well mixed.
- Transfer the crumb mixture to the prepared pan and press it firmly into an even layer on the bottom only, using the back of a measuring cup.
- Bake for 10 minutes.
Lemon Bars
- While the crust is baking, prepare the lemon bar filling. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla, and salt until smooth and well combined.
- Pour the lemon filling over the warm pre-baked crust and spread it into an even layer.
- Bake for 22-26 minutes, until the edges are golden brown and the center is set but still slightly jiggly.
- Remove from the oven and allow to cool completely on a wire rack. Once cooled, cover with aluminum foil and refrigerate for at least 6 hours or overnight before cutting into bars.
- If desired, dust the chilled lemon bars with powdered sugar before serving.
Nutrition
Frequently Asked Questions
Why do my lemon bars crack on top?
Cracking on top is typically from overbaking. Be sure not to bake them past the point of being just set in the middle.
What makes this lemon bars with graham cracker crust recipe unique?
The delicious combination of creamy lemon filling on top of a homemade graham cracker crust makes this recipe stand out.
Can I make these lemon bars using store-bought graham crackers?
Yes, you can use store-bought graham crackers to make the crust if you prefer a quicker option.
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