Lemon Bars with Graham Cracker Crust

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These Lemon Bars are bursting with a sweet, tangy, zesty and creamy lemon filling and baked on a deliciously golden graham cracker crust. Perfect for parties, lemon lovers, summers and any time you’re craving a refreshing treat!

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Lemon Bars with Graham Cracker Crust

These easy Lemon Bars with a Graham Cracker Crust have a delicious twist on the classic dessert- it has the perfect balance of a sweet and tart lemon filling that’s similiar to a lemon meringue pie (my favorite!). Instead of a traditional shortbread crust, we use a buttery homemade graham cracker crust that adds a crunchy texture and a warm sweetened flavor.

Lemon Bars are best when served chilled with a dust of powdered sugar. They melt in your mouth and the fresh lemon flavor is like sunshine in a dessert form! They make an easy dessert any time of year and perfect for summer parties and lemon lovers.

If you love lemon desserts, try my Cranberry Lemon Bars, Frosted Lemon Cookies and Lemon Bar Cookies (filled with lemon curd)!

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key ingredients

• Fresh lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the bars have a sweeter flavor instead of a zesty lemon flavor from regular lemons. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract or add more lemon juice and zest to the lemon filling.
• All-purpose flour: This will help thicken the lemon filling batter.
• Eggs: 2 whole large eggs and 2 egg yolks, it’s best if the eggs are at room temperature so it incorporates in the mixture better.
• Sugar: Granulated white sugar to add sweetness and brown sugar for the crust.
• Powdered sugar: Dusted on top to make the bars look extra pretty.
• Graham crackers: Used to make graham cracker crumbs for the crust!

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how to make Lemon Bars with Graham Cracker Crust

To make the Graham Cracker Crust

Make graham cracker crust: Preheat oven to 350 degrees F. Add graham crackers to a food processor and grind until coarse. Add sugars and melted butter and grind again until combined and a sand like consistency. Add crumbs to a 9×9 inch square baking pan coated with parchment paper and gently press down with your fingers or the back of a spice jar in an even layer.

Lemon Bar Filling

Whisk sugar and lemon zest: In a large mixing bowl, whisk together the sugar and lemon zest. Add flour and mix again to combine.

Add in the eggs, egg yolks and lemon juice: Mix until smooth.

Pour the lemon mixture on the graham cracker crust: Bake for 29-30 minutes or until the center is set.

Cool, chill, slice and enjoy: Let cool for at least an hour and then place in the fridge to set for at least another hour or until chilled. The best way to serve them is cold and dusted with powdered sugar. Slice into 16 bars and enjoy!

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recipe variations

• Instead of using a graham cracker crust you can use a traditional shortbread cracker crust, homemade pie crust, or store-bought pie crust.
• Gluten-free Lemon Bars: Use gluten-free flour and gluten-free graham crackers to make this completely gluten-free.
• Berry-topped Lemon Bars: Instead of dusting the tops with powdered sugar, top with fresh berries for an even more refreshing dessert and a pop of color.
• Lemon Orange Bars: Swap out some of the fresh lemon juice for fresh orange juice. This will cut out some of the tanginess since oranges are sweeter.

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pro tips

• Sharp knife: Use a sharp knife to cut the bars into perfect squares and get extra clean slices.
• Use parchment paper or foil: Make sure you completely cover the baking dish or pan with parchment paper or foil so you have an easy clean up and it will prevent the bars from sticking.
• Size of bars: Make these bars into mini bars by cutting them into even smaller squares. You could also make them larger by cutting them into 9 large squares.
• Cool completely: Be sure to let the lemon bars cool completely before placing them in the fridge. It’s best when the lemon bars get served cold and chilled so they are firm when you cut them.

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leftover lemon bars & storage

Since these bars contain eggs you will have to store them in the refrigerator. I think this dessert is even better the next day because all the lemon flavors really sink in and the bars get a chance to get firm and set.

To store: Place bars in an airtight container or cover them tightly with plastic wrap or aluminum foil. They will stay fresh for up to 5 days. You may find some of the bars to be wet on the top-which is normal. Simply dab a paper towel on top to absorb any moisture.

To freeze: Place bars in a ziplock bag or freezer-safe container. You could also wrap the baking dish with plastic wrap and aluminum foil. If you need to layer the bars, place a layer of parchment paper in between each layer to prevent sticking. Freeze for up to 3 months. 

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