These lemon bars with graham cracker crust are light, bright and delicious. The perfect holiday treat or summer dessert in one bite.
This post may contain affiliate links which means I may receive commissions if you choose to purchase through this link (at no extra cost to you).
Do you love an easy dessert recipe? These lemon bars with graham cracker crust do not disappoint! The graham crack crust combined with the bright and zesty lemon takes these dessert bars to the next level.
Speaking of easy desserts, do not miss out on this Lemon Pie with Condensed Milk, Oreo Cheesecake Bites (no bake!), Snickerdoodles and Best Chocolate Chip Cookies!
Why this recipe works
- You only need 6 ingredients to make these lemon bars with graham cracker crust! Talk about easy!
- These creamy lemon bars are the perfect light and bright summer dessert.
- This lemon bars recipe is super easy and fun to make with the kiddos!
Ingredients
Graham Cracker Crust for Bars
- Graham Cracker Crumbs: Regular or honey graham crackers both work well.
- Sugar: I recommend white sugar but you can also use brown sugar (light or dark).
- Butter: Salted butter is recommended. If you only have unsalted butter, add a pinch of salt.
Lemon Bar Filling
- Sugar: Granulated white sugar.
- Flour: All-purpose white flour.
- Eggs
- Lemon Juice: Fresh lemon juice recommended over bottled lemon juice.
- Confectioners’/Powdered Sugar
How to make lemon bars with graham cracker crust
- Preheat the oven to 350°F.
- Line 9×13 inch glass baking pan (baking dish) with parchment paper (overhang parchment over edge so you can remove once done cooking).
- Mix the graham cracker crumbs, white sugar and melted butter. Press firmly into pan and bake for approximately 10 minutes.
- Drop oven temperature to to 325°F.
- In large bowl, fully combine sugar and flour. Whisk in eggs and lemon juice (thoroughly combine).
- Pour lemon filling over buttery graham cracker crust. Bake the bars for 22-25 minutes until center is set.
- Remove from oven and allow lemon bars to cool completely at room temperature before refrigerating.
- Allow to chill completely in refrigerator.
- Lift from pan using parchment paper. Dust with confectioners’ sugar/powdered sugar and optional lemon zest and cut graham cracker lemon bars into squares. Enjoy!
Storage: Store in air tight container in refrigerator for up to 1 week. Freeze individually wrapped bars for up to 3 months.
FAQ and expert tips
Yes, you can make lemon bars with graham cracker crust. Simply make a graham cracker crust in place of a more traditional shortbread crust.
Yes, you can freeze lemon bars. Allow the lemon bars to cool fully to room temperature. Then, chill them in the refrigerator until they are cold. Slice the lemon bars and individually wrap them before freezing.
The best way to cut lemon bars is to allow them to fully chill in the refrigerator before cutting. Clean the knife after each cut for cleaner slices.
Looking for other easy dessert recipes?
Hungry for more? Subscribe to my EMAIL NEWSLETTER and follow me on Facebook, Instagram and Pinterest for all of the latest delicious food!
You can also comment below. I LOVE hearing from you! If you loved the recipe, a 5 STAR RATING is the ultimate compliment as food is my love language!
Lemon Bars with Graham Cracker Crust
Equipment
Ingredients
Graham Cracker Crust
- 2¼ cups graham cracker crumbs (18 full sheet graham crackers)
- ⅓ cup granulated white sugar
- 9 tablespoons salted butter
Lemon Bar Filling
- 2 cups granulated sugar
- 6 tablespoons all purpose flour
- 6 large eggs
- 1 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon confectioners’ sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F.
- Line 9×13 inch glass baking pan with parchment paper (overhang parchment over edge so you can remove once done cooking).
- Mix the graham cracker crumbs, white sugar and melted butter. Press firmly into pan and bake for approximately 10 minutes.
- Drop oven temperature to to 325°F.
- In large bowl, fully combine sugar and flour. Whisk in eggs and lemon juice (thoroughly combine).
- Pour filling over graham cracker crust. Bake the bars for 22-25 minutes until center is set.
- Remove from oven and allow lemon bars to cool completely at room temperature before refrigerating.
- Allow to chill completely in refrigerator.
- Lift from pan using parchment paper. Dust with confectioners’ sugar and cut into squares. Enjoy!
Leave a Reply