Lemon Bars with Graham Cracker Crust will brighten your day with their fresh lemon flavor! The buttery homemade graham cracker crust has a crunchy base, while the creamy lemon filling has a burst of zesty lemon.
This is a delicious recipe for all the lemon lovers. Plus, it's simple to make and great for any occasion.
Check out my Lemon Raspberry Loaf Cake and my Lemon Pudding Bundt Cake for more lemon baked goods!
Jump to:
Lemon bars with a graham cracker crust are a classic dessert that combines the perfect balance of fresh lemons with the buttery goodness of a buttery graham cracker crust. This lemon bar recipe will be your new favorite lemon dessert!
These are the perfect bars to make for delicious lemon desserts.
Lemon Bars with Graham Cracker Crust
These bars are made with a generous amount of lemon zest and freshly squeezed lemon juice. The graham cracker crust provides a deliciously buttery and slightly sweet base that complements the tart lemon filling.
When you are looking for easy desserts, you can prepared the creamy lemon squares in advance, making them a convenient dessert for entertaining.
Ingredients
For the Crust:
- Graham cracker crumbs: These provide the base for the crust. They also add a crunchy texture to contrast with the lemon filling.
- Granulated sugar: Sweetens the crust.
- Unsalted butter: Melted butter binds the graham cracker crumbs together.
For the Filling:
- Eggs: Provide structure and help bind the filling together.
- Granulated sugar: Sweetens the filling and balances the tartness of the lemon.
- All-purpose flour: Acts as a thickening agent, helping to set the filling and give it a smooth texture.
- Baking powder: Helps the filling rise slightly and adds a lightness to the bars.
- Salt: Enhances the overall flavor and balances the sweetness.
- Lemon zest: Adds bright citrus flavor.
- Freshly squeezed lemon juice: The star ingredient that gives the bars their tangy taste.
- Powdered sugar: Used for dusting the top of the bars.
How to Make Lemon Bars with Graham Cracker Crust
Combine the crust ingredients.
Press evenly into the bottom of the pan.
Whisk together the eggs and sugar.
Whisk the rest of the filling ingredients.
Pour mixture over the crust and bake.
Dust the top with powdered sugar.
Step 1. Preheat oven: Preheat your oven to 350 °F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the press graham cracker mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes until lightly golden. Let it cool for 5 minutes.
Step 3. Make the filling: In a large bowl, whisk together eggs and sugar. Add flour, baking powder, salt, lemon zest, and lemon juice. Whisk until smooth.
Step 4. Assemble and bake: Pour the lemon bar filling over the cooled baked crust. Bake for 25-30 minutes until the edges are golden, and the center is set.
Step 5. Cool and refrigerate: Allow the bars to cool to room temperature in the pan. Refrigerate for at least 2 hours or until completely chilled.
Step 6. Dust with powdered sugar: Once chilled, dust the top of the bars with powdered sugar.
Step 7. Slice and serve: Use the parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife for extra clean slices.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- For the best flavor, I recommend to using fresh squeezed lemon juice and zest.
- When baking the graham cracker crust, make sure it turns a light golden brown before removing it from the oven.
- It's best to dust the bars just before serving to prevent the sugar from being absorbed into the bars.
- When it's time to cut the chilled bars into squares, use a sharp knife for a clean cut.
Frequently Asked Questions About Lemon Bars
Store cooled lemon bars in an airtight container in the refrigerator. They can be stored for up to 3-4 days.
Yes, you can freeze lemon bars for longer storage. Cut the bars into individual portions, place them on a parchment-lined tray, freeze until firm, then transfer to a freezer-safe container. Consume within 2-3 months.
More Lemon Recipes You Might Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Lemon Bars With Graham Cracker Crust
Ingredients
For Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For Filling
- 4 large eggs
- 1 ¼ cups granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons lemon zest
- ½ cup freshly squeezed lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper making sure to leave some overhang on the sides for easy removal of the bars.
- To make the crust, combine the graham cracker crumbs and sugar in a bowl. Add the melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes or until lightly golden brown. Remove from the oven and let it cool for at least 5 minutes.
- To make the filling, whisk together the eggs and sugar in a large mixing bowl. Add the flour, baking powder, salt, lemon zest, and lemon juice, and whisk until smooth and well combined.
- Pour the filling mixture over the crust and bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Remove the pan from the oven and let it cool to room temperature. Refrigerate the bars for at least 2 hours or until completely chilled.
- To serve, dust the top of the bars with powdered sugar and cut them into squares. Enjoy!
Notes
- For the best flavor, I recommend to using fresh squeezed lemon juice and zest.
- When baking the graham cracker crust, make sure it turns a light golden brown before removing it from the oven.
- It's best to dust the bars just before serving to prevent the sugar from being absorbed into the bars.
- When it's time to cut the chilled bars into squares, use a sharp knife for a clean cut.
- Storing: Store cooled lemon bars in an airtight container in the refrigerator. They can be stored for up to 3-4 days.
- Freezing: Cut the bars into individual portions, place them on a parchment-lined tray, freeze until firm, then transfer to a freezer-safe container. Consume within 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply