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Lemon Bars with Graham Cracker Crust Recipe

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This delightful Lemon Bars recipe features a buttery graham cracker crust topped with a smooth, tangy lemon filling. Perfectly balanced between sweet and tart, these bars are baked to set with a luscious texture that melts in your mouth. Ideal for gatherings or a refreshing dessert, these lemon bars are easy to make and sure to impress.

  • Total Time: 8 hours 53 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 10 crackers)
  • 3 tablespoons granulated sugar
  • 5 ½ tablespoons butter, melted
  • ¼ teaspoon kosher salt

Lemon Filling

  • 2 14-oz cans sweetened condensed milk
  • 4 large egg yolks, room temperature
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon kosher salt

Instructions

  1. Prepare the Pan: Preheat your oven to 350℉ (175℃). Line an 8×8-inch baking pan with parchment paper, allowing for an overhanging sling on the sides to easily lift out the bars after baking. Secure the parchment with metal clips if available to hold it in place.
  2. Make the Crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, and kosher salt. Pour in the melted butter and stir until all crumbs are evenly moistened. Transfer the mixture to the prepared pan and press it down firmly and evenly using the bottom of a measuring cup to create a compact crust.
  3. Bake the Crust: Remove the clips if used. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly while keeping the oven temperature steady at 350℉.
  4. Prepare the Lemon Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon zest, fresh lemon juice, vanilla bean paste, and kosher salt until the mixture is smooth and well combined.
  5. Assemble and Bake: Pour the lemon filling over the slightly cooled crust, spreading it evenly. Bake for 24 to 28 minutes, or until the edges are set and the center no longer jiggles when gently shaken.
  6. Cool and Chill: Allow the lemon bars to cool completely at room temperature. Then refrigerate for 6 to 8 hours to fully set and develop flavor.
  7. Slice and Serve: Use the parchment sling to lift the bars from the pan. Cut into 16 squares and serve chilled for a refreshing, zesty dessert.

Notes

  • Use room temperature egg yolks for better mixing and texture in the filling.
  • Metal clips help keep parchment paper in place but can be removed after pressing the crust.
  • Cooling completely before refrigerating ensures the filling sets evenly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crust alternatives.
  • Lemon bars taste even better the next day as the flavors meld and the texture firms up.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-bars-with-graham-cracker-crust-recipe/