These irresistible classic lemon bars only require 6 ingredients to make! They are the perfect balance of sweet and tangy. Thick and creamy lemon curd on a buttery graham cracker crust - one bite and you'll be in lemon heaven. It's a great lemon dessert for Easter, Mother's Day, and spring gatherings.
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We love lemony desserts of all sorts, and these little easy lemon bars pack a big bold flavor you're going to love too!
And a graham cracker crust makes it so much easier.
The lemon filling is thick, creamy, and absolutely full of flavor. The slightly soft graham cracker crust is sweet and buttery, just the perfect complement to the tangy lemon filling. It's the perfect balance.
These amazing little lemon bars are easy to make but hard to resist.
Why make this recipe
- Balanced flavor: it's the perfect mix of sweet and tangy. A great dessert for lemon lovers.
- It's versatile and a crowd-pleaser. A great option for gatherings and parties, bake sales, or just a regular weeknight dessert.
- It can be made ahead and kept refrigerated or frozen.
Ingredient list
- Graham crackers.
- Unsalted butter.
- Brown sugar: light or dark.
- Lemons: freshly grated zest and fresh lemon juice.
- White granulated sugar.
- Eggs: fresh, large.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make lemon bars with graham crust
The crumb crust
Ground graham crackers: a food processor is the best option.
But they can also be crushed with a rolling pin. This will take a little while, and the best way is to put them inside a large Ziploc-style plastic bag, leave it opened a little, and roll until you have very fine crumbs. Don't be tempted to stop when you still have coarse pieces because the crust might not be compacted as it should.
Wet sand: make sure the mixture of melted butter and crumbs is wet, like when you make a sandcastle wet. Not dripping or with butter pooling anywhere. But all of the crumbs must be fully coated. If you doubt whether it's too dry, err on the side of more butter rather than less.
Pressing the mixture: start pressing the sides and make sure the whole thing is compacted. Go slightly up the side (¼ inch or so) to make a container for the filling. Press the bottom of the pan last.
I use my hands, but you can also use a spoon or a measuring cup.
The lemon filling
Use a glass or ceramic bowl to avoid a metallic taste.
Stand close to the oven. Carefully pour the filling over the partially baked crust, trying to contain it within the crust. Move the jar or bowl as you pour to distribute in an even layer. Put the baking pan in the oven Immediately.
When are the lemon bars done? The filling will almost completely firm up, but it will still move just slightly in the center. To ensure it is creamy. It will firm up as it cools and in the fridge.
Top Tip
Make sure the bars are cold or chilled when you cut them. Use a sharp knife. This will ensure a cleaner cut and make it easier to transfer to the serving plate.
Storage
- Room temperature: it's okay to leave these bars out for a few hours while at a party or gathering, but because of the eggs they are best stored in the refrigerator.
- Refrigerator: place bars in a container or cover the lemon bars with plastic wrap. Store in the refrigerator for up to one week.
- Freezer: use an airtight and freezer-safe container and pop them in the freezer for up to 2 months. You can put a piece of parchment or wax paper in between the individual lemon bars to help prevent sticking. Or chill first and then wrap in plastic and foil and chill the packet, careful no to place anything on top of it.
- How to thaw: remove the bars from the freezer and from the bag. Place them in a single layer rightside up on a plate or tray. Allow them to thaw for about 30 minutes at room temperature. Or place them in the fridge overnight and finish thawing at room temperature as instructed before.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
- Lemon zest: don't skimp on it so the bars have a good lemon flavor.
- Allow the eggs to come to room temperature: This will help them bind with the other ingredients making for a smoother, creamier end result.
- Use fresh lemon juice: bottled juice is okay for some things, but by not using fresh you're missing out on a lot of flavor. And you can definitely taste the difference.
- Before cutting: let the bars cool fully and refrigerate for a few hours. This makes slicing them so much easier and less messy.
- Make-ahead crust: it can be kept in the refrigerator for 3 days before using. Always cover the baking dish well with plastic wrap to prevent dryness.
Related recipes you might like:
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Lemon Bars with Graham Cracker Crust
Ingredients
For the crumb base:
- 1 and ¼ cups ground graham crackers
- 1 tablespoon light brown sugar
- 5 tablespoons butter, melted
For the filling:
- ¾ cup fresh lemon juice, about 4 lemons
- 2 packed tablespoons lemon zest, 3-4 lemons
- 6 tablespoons 60g unsalted butter
- 1 and ¼ cups sugar
- 6 eggs, at room temperature
Instructions
- Preheat oven to 325°F (165°C)
- Butter an 8-inch square pan and line it with a strip of parchment paper as wide as the pan, covering the bottom and two sides. The other two sides remain unlined. This will make it easier to lift and remove from the pan.
For the graham cracker base:
- Mix graham cracker crumbs with brown sugar in a medium bowl.
- Add melted butter and combine until it resembles wet sand.
- Pat onto the bottom of the prepared pan.
- Bake for 10 minutes, until starting to dry and color. This will help to prevent a soggy crust. Remove from the oven and reserve.
For the lemon filling:
- In a glass bowl mix juice, zest, sugar and eggs. Don't use metal as it will transfer to the mixture and create a metallic taste.
- Put over a saucepan (narrower) with boiling water, without the bottom of the bowl touching the water.
- Mix well without beating, and stirring several times until the butter is completely melted and everything is integrated.
- Remove from the heat and let rest for 15 minutes.
- Strain the mixture (so that it is smooth and creamy) and pour in the prepared base.
- Bake in a 325°F (165°C) oven for about 15 minutes, until it is almost firm, and very slightly jiggly in the center.
- Let cool at room temperature on a wire rack and chill in the fridge for a few hours until firm enough to cut.
- Sprinkle lightly with powdered sugar and eat cold.
- Store well-wrapped in the refrigerator or freezer.
LDKR says
I followed this recipe. My question: What is the point of the heaping TBL Spoons of zest when the recipe calls for the mixture to be strained?
I had to double the baking time to 30 minutes.
Paula Montenegro says
Hi, the lemon zest infuses the mixture with a lot of lemon flavor. You then strain it so it's smooth, with a cleaner bite.
Jeanette T says
I’d like to make your recipe but I need ingredients for a 9x13 pan. Can you tell me the % to use to scale yours up for that size pan? Thank You !
Paula Montenegro says
Hi Jeanette, this recipe calls for an 8-inch square pan, so you have to double the recipe.
Two 8-inch square pans (total surface is 117 square inches) are slightly larger than a 9x13-inch pan (total surface are 128 square inches).