These lemon pie bars have a buttery graham cracker crust and a thick, creamy lemon filling made with sweetened condensed milk, fresh lemon juice, and egg yolks. They’re sweet, tangy, and so easy to make, with just a short bake and a little time in the fridge to set. The filling is similar to a classic lemon pie, with a smooth, almost custard-like texture. I love the contrast between the creamy lemon layer and the crumbly graham cracker base.

Why this recipe works

• The graham cracker crust is quick and easy. Crushed crackers, melted butter, and a little sugar make a delicious base without needing to prepare pastry.
• Sweetened condensed milk makes the filling extra creamy. It gives the bars their rich, smooth texture and balances the tart lemon juice.
• Fresh lemon juice adds flavor and helps thicken the filling. The acidity reacts with the milk proteins in the condensed milk, thickening the mixture before it even goes into the oven.
• The egg yolks help the filling set. A short bake gently firms the filling so the bars hold their shape when sliced.
• They’re great for making ahead. The bars need to chill before slicing, so they’re perfect for preparing the day before serving.

Unlike classic lemon bars, which have a shortbread crust and a firmer lemon curd topping, these are much creamier. The crust is quicker to prepare too, since there’s no pastry dough to mix or chill. They’re a lovely make-ahead dessert, especially when you want something fresh and lemony without spending ages in the kitchen.

Ingredients and substitutions

You only need a handful of ingredients for these creamy lemon bars. The full amounts are in the printable recipe card at the bottom of the post.

Graham cracker crust

• Graham crackers: Crushed into fine crumbs, these make the buttery base. You can use a food processor or crush them by hand in a sealed bag. Digestive biscuits are a good alternative if graham crackers aren’t available, though they may need a little adjustment to the butter depending on the brand.
• Granulated sugar: Just a tablespoon adds a little extra sweetness to the crust.
• Butter: Melted butter binds the crumbs together. Once baked and cooled, it helps the crust hold its shape when sliced.

Creamy lemon filling

• Sweetened condensed milk: This is the main ingredient in the filling, giving it that rich, creamy texture.
• Fresh lemon juice: I recommend freshly squeezed lemon juice for the best flavor. Regular lemons give a bright, tangy filling, while Meyer lemons produce something a little sweeter and milder.
• Lemon zest: This adds a stronger lemon aroma without adding more liquid. Finely grate just the yellow part of the peel, avoiding the bitter white pith underneath.
• Egg yolks: Four large egg yolks help thicken and set the filling as it bakes. Save the whites for another recipe, like Swiss meringue or macarons.
• Salt: Just a pinch to balance all the sweetness.

Method

1. Line an 8×8 pan with parchment paper.

2. Add the graham crackers and sugar to a food processor and blend them into fine crumbs. Drizzle in the melted butter and blend them into a thick mixture.

3. Press the graham cracker mixture into the bottom of the prepared pan and press it down. Bake the crust for around 8-9 minutes until it’s golden brown.

5. In a large mixing bowl, combine the condensed milk, egg yolks, lemon zest, lemon juice, and salt.

6. Whisk it together into a thick and smooth mixture. Pour the lemon mixture carefully onto the baked crust.

7. Place the baking dish back in the middle of the oven for 18-22 minutes until the filling is baked, but there is still a slight jiggle if the pan is shaken. Place the pan on a wire rack and let the lemon bars cool to room temperature.
8. Once at room temperature, place in the refrigerator to chill for at least 2 hours.

Tips for success

• Use fresh lemon juice. Since lemon is the main flavor here, freshly squeezed juice makes a noticeable difference. Don’t leave out the zest either, because it adds lots of lemon aroma.
• Press the crust firm. A loosely packed graham cracker crust will crumble a bit when you cut the bars. Use the flat bottom of a glass to really compress the crumbs into an even layer.
• Don’t overbake the filling. Take them out when the edges are set and the center still has a gentle jiggle.
• Let them cool before refrigerating. Cooling on a wire rack first helps the bars cool more evenly before chilling.
• Chill before slicing. At least 2 hours in the fridge gives the filling time to firm up. I actually like making these a day ahead so they’re completely chilled when it’s time to serve.

Variations

There are a few easy ways to change the flavor of these lemon pie bars.

• Meyer lemon bars: Use Meyer lemons for a slightly sweeter, more floral lemon flavor. They’re less tart than regular lemons, so the finished bars will taste a little milder.
• Lime pie bars: Replace the lemon juice and zest with lime juice and zest. You’ll get a filling similar to key lime pie.
• Grapefruit lemon bars: Replace some of the lemon juice with grapefruit juice for a softer citrus flavor. Keep some lemon juice in the mixture to maintain the acidity and balance the sweetness.
• Gingersnap crust: Swap the graham crackers for finely crushed gingersnap cookies. The warm ginger flavor goes beautifully with the lemon filling.

Related recipes

If you love lemon desserts, here are a few more recipes to try:

• Meyer Lemon Bars
• Lemon Meringue Pie with Graham Cracker Crust
• Microwave Lemon Curd
• Lemon Curd Crumble Cookies

Lemon Bars with Graham Cracker Crust

4.97 from 26 votes

Elien Lewis

Creamy lemon pie bars with a buttery graham cracker crust and a rich, tangy lemon filling made with sweetened condensed milk. Easy to prepare with just a handful of ingredients, and perfect for making ahead.

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings 16

Ingredients

 

MetricUS Customary

 

1x2x3x

Crust

• 144 g graham crackers
• 12.5 g granulated sugar
• 70 g butter melted

Filling

• 2 x 395 g cans of sweetened condensed milk
• 4 large egg yolks
• 180 g fresh lemon juice
• 1/2 Tbsp lemon zest finely grated
• Pinch of salt

Instructions

 

• Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang so you can easily lift the bars out later.

Make the crust

• Add the graham crackers and sugar to a food processor and blend into fine crumbs. Pour in the melted butter and pulse until the mixture resembles damp sand. Alternatively, crush the crackers in a sealed bag with a rolling pin, then mix with the sugar and melted butter in a bowl. 144 g graham crackers, 12.5 g granulated sugar, 70 g butter
• Tip the crumbs into the prepared pan and press them firmly into an even layer using the bottom of a glass or measuring cup. Bake for 8 to 9 minutes, until lightly golden and fragrant. Remove from the oven and set aside while you make the filling.

Make the lemon filling

• In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth and well combined. The mixture will begin to thicken as the lemon juice reacts with the condensed milk. 2 x 395 g cans of sweetened condensed milk, 4 large egg yolks, 180 g fresh lemon juice, 1/2 Tbsp lemon zest, Pinch of salt
• Pour the filling over the warm graham cracker crust and spread it evenly with a spatula.
• Return the pan to the oven and bake for 18 to 22 minutes, until the edges are set and the center has a slight jiggle when you gently shake the pan. The filling shouldn't look liquid or slosh around, but it will still be soft and will firm up further as it cools.
• Let the bars cool to room temperature in the pan, then refrigerate for at least 2 hours, or until completely chilled and firm. For the neatest slices, I recommend chilling for 3 to 4 hours or overnight.
• Lift the chilled bars out of the pan using the parchment paper overhang. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled.</

Notes

• Graham cracker substitute: Digestive biscuits work well in place of graham crackers. Use the same weight of crumbs, though you may need to adjust the melted butter slightly depending on the biscuits.
• Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 86kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 90mgPotassium: 22mgFiber: 0.3gSugar: 3gVitamin A: 171IUVitamin C: 0.2mgCalcium: 14mgIron: 0.5mg

Keyword condensed milk, lemon bars

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