Description
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.
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 sugar
- 1/3 cup 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!
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