Lemon Bars with Graham Cracker Crust Recipe

ByEmma

If you’re looking for a dessert that’s equal parts tangy, sweet, and downright irresistible, you’ve come to the right place. These Lemon Bars with Graham Cracker Crust are a game-changer. They combine the zesty punch of fresh lemons with the buttery, crumbly goodness of a graham cracker crust. Trust me, once you try this recipe, you’ll never go back to the traditional shortbread base.

Let’s dive in and create something magical.

Contents

Why This Recipe Works

Before we get to the nitty-gritty, let’s talk about why this recipe stands out:

  • The Graham Cracker Crust: It’s easier to make than a traditional shortbread crust, and it adds a warm, toasty flavor that pairs perfectly with the bright lemon filling.
  • The Lemon Filling: It’s creamy, tangy, and just sweet enough to balance the tartness. Plus, it’s made with simple ingredients you probably already have in your pantry.
  • The Texture Contrast: The crunchy crust against the smooth, velvety filling is pure dessert heaven.

Ingredients You’ll Need

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs (about 10-12 sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • A pinch of salt

For the Lemon Filling:

  • 4 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup fresh lemon juice (about 3-4 lemons—please, no bottled juice!)
  • 2 tablespoons lemon zest (for that extra zing)
  • ½ cup all-purpose flour
  • Powdered sugar (for dusting)

Step-by-Step Instructions

Step 1: Make the Graham Cracker Crust

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan. Use the back of a measuring cup to get it nice and even.
  4. Bake the crust for 10 minutes. While it bakes, start on the filling.

Pro Tip: Don’t skip pre-baking the crust! It ensures a crisp base that won’t get soggy when the lemon filling is added.

Step 2: Prepare the Lemon Filling

  1. In a large bowl, whisk the eggs and sugar together until smooth and slightly pale.
  2. Add the lemon juice and zest, and whisk again.
  3. Gradually add the flour, whisking until just combined. Be careful not to overmix—this keeps the filling tender.

Step 3: Bake to Perfection

  1. Pour the lemon filling over the pre-baked crust.
  2. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.
  3. Let the bars cool completely in the pan on a wire rack.

Pro Tip: For clean cuts, chill the bars in the fridge for at least 2 hours before slicing.

Step 4: Serve and Enjoy

  1. Once chilled, lift the bars out of the pan using the parchment paper overhang.
  2. Dust generously with powdered sugar (because it’s not a lemon bar without that snowy finish!).
  3. Cut into squares and serve.

Pro Tips for Success

  • Use Fresh Lemons: Bottled lemon juice just doesn’t have the same vibrant flavor. Plus, fresh zest adds an extra layer of citrusy goodness.
  • Don’t Overbake the Filling: You want it to be set but still slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.
  • Chill Before Cutting: Patience is key here. Chilling ensures clean, beautiful slices.

Why You’ll Love These Lemon Bars

These bars are the perfect balance of sweet and tart, with a crust that’s so good you’ll want to eat it on its own. They’re ideal for spring and summer gatherings, but let’s be honest—they’re so good, you’ll want to make them year-round.

So, grab those lemons and get baking. Your taste buds (and anyone lucky enough to try these) will thank you.

More Recipes