Lemon Bars with Graham Cracker Crust
This irresistible lemon bar recipe only requires 6 ingredients to make! It is the perfect balance of sweet and tangy. Thick and creamy lemon curd filling on a buttery graham cracker crust; one bite and you’ll be in lemon heaven. A great dessert option for special occasions.
Servings 9 squares
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.
Notes
Baking time: consider that all ovens and pans are different, even if they look 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 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 might need to adjust.
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.
