Easy Lemon Bars with Graham Cracker Crust

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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. 


Units Scale

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 (910 sleeves, crushed)
  • 1/4 cup sugar
  • 1/3 cup butter, melted


  • 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!
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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!

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