Easy Lemon Bars with Graham Cracker Crust
These Easy Lemon Bars with Graham Cracker Crust are creamy, delicious, and perfectly sweet and tart! These lemon bars are made simple with just 3 ingredients including fresh lemon juice, sweetened condensed milk, and egg yolks, and feature a delicious buttery graham cracker crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
Lemon Filling
- 1/2 cup fresh lemon juice (2-3 lemons squeezed)
- 14 oz can sweetened condensed milk
- 3 egg yolks (use this separator)
Graham Cracker Crust
- 1 1/4 graham cracker crumbs (9–10 sleeves, crushed)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Instructions
- First preheat oven to 350 degrees F and line an 8×8 square baking dish with parchment paper (letting it overhang) or coat with non-stick cooking spray.
- Next prepare your graham cracker crust by crushing graham crackers with a food processor or manually with a Ziploc bag.
- Melt butter in the microwave and combine with the graham cracker crumbs and sugar, stirring until evenly combined.
- Pour crumbs into the prepared baking dish and use the back of a fork or measuring cup to press firmly into the pan, ensuring it gets into all the corners.
- Bake in the oven for 10 minutes or until the crust is a light golden brown. Once baked, let cool on a cooling rack while you prepare your lemon bars.
- While crust is cooling, begin preparing your lemon filling.
- Use a lemon squeezer to squeeze out fresh lemon juice and use an egg separator to separate your egg yolks.
- In a large mixing bowl combine lemon juice with sweetened condensed milk and egg yolks, and mix on medium speed with an electric hand mixer for 2 minutes.
- Pour onto the cooled graham cracker crust, smooth until even, and bake at 350 degrees F for 20-25 minutes or until the edges are a light golden brown and the middle no longer jiggles.
- Let lemon bars cool on a wire cooling rack for 15-30 minutes (or until they are room temperature) and then refrigerate for 2-3 hours before cutting.
- Once chilled, use a hot, sharp paring knife to slice lemon bars. *If you run into issues when attempting to slice, please see my tips in the FAQ’s section above.
- If desired, top with a dusting of powdered sugar, serve, and enjoy!
Notes
Leftover lemon bars should be stored in an airtight container in the refrigerator and will remain fresh for up to 1 week. After that, I would recommend freezing as instructed below.
To Freeze: After baking and chilling your bars, cut the lemon bars into the desired size and wrap each bar tightly with plastic wrap. Place the individually wrapped bars in a freezer-safe ziploc bag and freeze for up to 3 months.
To Thaw/Eat: Once ready to eat your lemon bars, place in the fridge to thaw for 2-3 hours or overnight. If desired, top with a dusting of powdered sugar before serving and enjoy!