These Lemon Bars with a Graham Cracker Crust are irresistibly refreshing and delicious. Bursting with the vibrant flavor of tangy lemon juice, they combine a gooey, tart lemon filling with a crunchy base. Ready in just 30 minutes, they’re perfect for enjoying any time of the day.
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I adore lemon squares for their delightful tanginess and sweetness, paired with a satisfyingly crunchy base that always hits the spot. The gooey, custard-like filling in these lemon bars with graham cracker crust is simply incredible.
If you’re a lemon enthusiast like me, you’ll definitely want to try these bars, along with my Lemon Crinkle Cookies, Lemon Poppy Seed Muffins, Starbucks Lemon Loaf, Lemon Zucchini Bread and this amazingly amazing Lemon Yogurt Cake.
Why You'll Love This Recipe
- Make these surprisingly easy lemon bars using a few pantry ingredients in only 30 minutes.
- It is a decadent and crowd pleasing treat for citrus lovers that will get you compliments from everyone.
- These bars are loaded with tangy, creamy and gooey lemon filling with a buttery, crunchy and crispy base.
- Bring these bars to the beach, picnics and brunches.
Ingredients
- Graham crackers are used for the crunchy and flavorful base. Crush them using a rolling pin or a food processor.
- Eggs - Use large, fresh eggs for this dessert.
- Lemons - Use large, juicy lemons for best results.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute Graham Crackers with digestive biscuits, vanilla wafers or any tea biscuits of your choice.
- Substitute honey or maple syrup for sugar in this recipe.
- Berries - Incorporate fresh or frozen blueberries, raspberries or blackberries into the lemon filling for a burst of berry goodness.
- Spices - Add a hint of warmth with a blend of cinnamon, ginger and nutmeg for a cozy, comforting twist on the classic.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Recipe Name?
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Place the graham crackers in a food processor and pulse until they turn into fine crumbs. Pour in the melted butter, add the salt and brown sugar, and blend for about a minute until well combined.
2. Firmly press the crumb mixture into the bottom of the prepared pan to create an even layer. Bake in the oven for 8-10 minutes, or until the crust turns a golden brown.
3. Prepare the lemon filling by beating eggs in a medium-sized bowl. Add lemon juice, sugar, all-purpose flour, and lemon zest and whisk until the mixture is well combined.
4. In a medium sized bowl add mayonnaise, vanilla extract and hot water.
Serving Suggestions
- Add a dollop of whipped cream to each slice of lemon bars with graham cracker crust for a creamy, luxurious topping.
- Lightly dust the lemon bars with icing sugar for a touch of sweetness and an elegant finishing touch. This simple addition enhances the flavor and gives the bars a beautiful and delicate look.
- Serve these bars alongside fresh fruit such as strawberries, blueberries, or raspberries for an extra burst of flavor and a refreshing contrast. The vibrant, juicy fruit adds a delightful complement to the tangy lemon bars.
Expert Tips
- Melt the butter using 30-second pulses in the microwave to prevent it from boiling over, or melt it on the stovetop. Be sure to use unsalted butter.
- Avoid overbaking - as it can cause the surface to crack and result in a touch gummy texture. The bars are done when the edges are set, slightly golden and the filling is slightly wobbly but not liquid. The internal temperature of the bars should reach 145°F (63°C) when tested with a thermometer.
- Zesting Lemon - Zest the lemon first to make it easier to juice. Zesting softens the lemon, making it less slippery and easier to squeeze.
- Easily Remove the Bars - To easily remove the bars, spray the pan with nonstick baking spray. Line the bottom and two sides with parchment paper, then spray the paper. Once the bars are cool, lift them out using the parchment paper.
- Chilling is Important - It is important to chill these Lemon Bars in the fridge before eating, as they have a stronger flavor when cold compared to room temperature.
- Easy Cutting - For cleaner cuts and smoother slicing, dip your knife in hot water before cutting the bars. The heat from the water helps to soften the edges and prevent sticking, making it easier to achieve neat, even slices. Wipe the knife between cuts to maintain precision and ensure each slice looks perfect.
Recipe FAQs
I recommend using fresh lemon juice for the best flavor in this recipe. Store-bought or concentrated lemon juice may not provide the rich, fresh taste you’re looking for.
Yes, you can double or triple this recipe. If you double it, use a 13 x 9-inch baking pan.
How to Store
Refrigerate
Store the lemon bars with graham cracker crust in an airtight container in the fridge for up to 5 days.
Freezing Instructions
To freeze the bars, place them in an airtight container and store them in the freezer for up to one month. When you’re ready to enjoy them, thaw the bars in the refrigerator for 1-2 hours before serving. This will ensure they regain their optimal texture and flavor.
Did you make this recipe? Give it a 🌟 rating with a comment.
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Related Lemon Recipes
Recipe
Lemon Bars with Graham Cracker Crust
Equipment
- 1 9'' square pan
Ingredients
Graham Crust
- 1 ½ cup graham cracker crumbs (180 g) about 1 sleeve
- ¼ cup butter (melted) (58 g)
- ¼ teaspoon salt
- 2 tablespoon brown sugar (30 g)
Lemon Filling
- ¾ cup lemon juice (177 ml) about 3 - 4 large lemons
- 2 tablespoon lemon zest (12 g) about 2 large lemons
- 1 cup castor sugar (200 g)
- 2 tablespoon all purpose flour (30 g) sift
Instructions
Graham Cracker Crust
- Pre-heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Set the pan aside.
- Place the graham crackers in a food processor and pulse until they turn into fine crumbs. Pour in the melted butter, add the salt and brown sugar, and blend for about a minute until well combined. Alternatively, you can transfer the crumbs to a medium-sized bowl, add the remaining ingredients, and mix thoroughly by hand.
- Firmly press the crumb mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup or glass to create an even layer. Bake in the oven for 8-10 minutes, or until the crust turns a golden brown.
Lemon Filling
- Meanwhile, prepare the lemon filling by beating eggs in a medium-sized bowl. Add lemon juice, sugar, all-purpose flour, and lemon zest and whisk until the mixture is well combined.
- Once the crust is finished baking, remove it from the oven and immediately pour the lemon filling over the hot crust. Gently tap the pan to spread the filling evenly and release any air bubbles.
- Reduce the oven temperature to 325°F and bake for 15-17 minutes, or until the filling is set and no longer jiggly. Remove the pan from the oven and allow it to cool on a wire rack for about 30 minutes. Once cooled, slice into 12 to 16 equal-sized squares.
Notes
- Melt the butter using 30-second pulses in the microwave to prevent it from boiling over, or melt it on the stovetop. Be sure to use unsalted butter.
- Avoid overbaking - as it can cause the surface to crack and result in a touch gummy texture. The bars are done when the edges are set, slightly golden and the filling is slightly wobbly but not liquid. The internal temperature of the bars should reach 145°F (63°C) when tested with a thermometer.
- Zesting Lemon - Zest the lemon first to make it easier to juice. Zesting softens the lemon, making it less slippery and easier to squeeze.
- Easily Remove the Bars - To easily remove the bars, spray the pan with nonstick baking spray. Line the bottom and two sides with parchment paper, then spray the paper. Once the bars are cool, lift them out using the parchment paper.
- Chilling is Important - It is important to chill these Lemon Bars in the fridge before eating, as they have a stronger flavor when cold compared to room temperature.
- Easy Cutting - For cleaner cuts and smoother slicing, dip your knife in hot water before cutting the bars. The heat from the water helps to soften the edges and prevent sticking, making it easier to achieve neat, even slices. Wipe the knife between cuts to maintain precision and ensure each slice looks perfect.
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