Lemon Bars with Graham Cracker Crust

These homemade lemon bars have a graham cracker crust filled with tangy lemon filling. Top with homemade whipped cream or powdered sugar for a super refreshing summer treat!

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 30

Chilling Time 3

Total Time 3 50

Servings bars

Calories 178kcal

Author Kyleigh Sage

Equipment

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter melted

Lemon Filling

4 large egg yolks
1 tablespoon lemon zest
14 ounces sweetened condensed milk
½ cup lemon juice (more to taste)
pinch kosher salt

Top With

powdered sugar
homemade whipped cream
lemon slices

US Customary - Metric

Instructions

Preheat oven to 325°F.
Add the graham crackers to the food processor and pulse until you have small, even crumbs.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and mix with a fork until all the crumbs are fully coated with butter.
Press the mixture evenly along the bottom of an 8x8 inch square pan and pack tightly by pressing down with the back of a measuring cup (you can also use a 9x9 inch pan, the bars will just be a little thinner).
Bake the crust for 15 minutes at 325°F and then let cool on a wire rack for at least 15 minutes before filling.
While the crust is cooling, make the filling! In a large bowl, whisk together the egg yolks and lemon zest. Then add in the sweetened condensed milk, lemon juice, and pinch of salt and whisk until fully combined and smooth.
Pour the filling into the slightly cooled crust and bake at 325°F for 15-18 minutes or until the center is set but still jiggles slightly.
Remove from the oven and let cool on a wire rack at room temperature until cool, then transfer to the fridge and let chill for a minimum of 3 hours but ideally overnight.
I like to top these tangy lemon bars with my favorite homemade whipped cream! You can pipe a dollop in the center of each bar, or just smooth an even layer of whipped cream on top! Then just garnish with more lemon zest! If you prefer a classic powdered sugar topping instead, wait until immediately before serving to dust with powdered sugar so it doesn't melt into the top of the bars.

Notes

These lemon bars will keep covered in the fridge for up to 3 days.

To make a larger batch of lemon bars, simply double the recipe and use a 9x13 inch pan instead.

Nutrition