Lemon Pie Bars with Graham Cracker Crust
These creamy lemon pie bars have a buttery graham cracker crust and a creamy lemon filling. This sweet treat is so delicious and easy to make!
Classic lemon bars are made with a shortbread crust, but these easy lemon bars use a buttery graham cracker crust instead. It cuts down on time it takes to make the bars, and it tastes fantastic! I use a graham cracker crust in this no-bake lemon meringue pie too!
The lemon curd layer in these bars uses condensed milk as the base. It’s rich, sweet, and creamy with lots of lemon flavor.
For more lemon desserts for lemon lovers, here are all my lemon and citrus recipes!
The ingredients
Find the full list of ingredients and amounts for this lemon bar recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
The graham crust
- Crushed graham crackers
- Granulated sugar
- Melted butter
The lemon filling
- Sweetened condensed milk
- Fresh lemon juice – You can use regular lemons or Meyer lemons
- Lemon zest – a little lemon zest is what really brings the lemon flavor
- Large egg yolks – (use the leftover egg whites for macarons or meringues)
- Pinch of salt
Method
The crust
Preheat the oven temperature to 350°F/175°C. Line an 8×8 pan with parchment paper.
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.
Press the graham cracker mixture into the bottom of the prepared pan and press it down using an offset spatula or the bottom of a glass.
Bake the crust for around 8-9 minutes until it’s golden brown. Remove it from the oven.
The creamy lemon filling
In a large mixing bowl, combine the condensed milk, egg yolks, lemon zest, lemon juice, and salt.
Whisk it together into a thick and smooth mixture. Pour the lemon mixture carefully onto the baked crust.
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.
Once at room temperature, place in the refrigerator to chill for at least 2 hours.
Serving
When the bars have chilled, use a sharp knife to slice them into 16 lemon pie squares.
For extra clean slices, clean the knife in between each cut. Give the tops of the bars a dusting of confectioners sugar.
Storing
Leftover lemon bars can be stored in an airtight container or covered with plastic wrap In the refrigerator for up to a week.
These creamy lemon squares freeze well if tightly wrapped for up to 3 months. Let them thaw in the refrigerator overnight.
Variations
If you love a tarter lemon flavor, use lemon varieties such as Eureka, Lisbon, or Yen Ben. Meyer lemon bars have a milder taste.
You could change it entirely and make grapefruit curd, orange, or lime. If using orange juice, avoid using pure orange juice as this won’t have enough flavor or acidity to cut through the sugar.
It needs tart, fresh lemon flavor alongside it to balance it out.
Related recipes
Lemon Bars with Graham Cracker Crust
These creamy lemon pie bars have a buttery graham cracker crust and a creamy lemon filling.
Ingredients
Crust
- 144g (9 full sheets) graham crackers
- 12.5g (1 Tbsp) granulated sugar
- 70g (5 Tbsp) butter, melted
Filling
- 2 x 14oz cans of sweetened condensed milk
- 4 large egg yolks
- 180g (3/4 cup) fresh lemon juice
- 1/2 Tbsp lemon zest, finely grated
- Pinch of salt
Instructions
- Preheat the oven temperature to 350°F/175°C. Line an 8x8 pan with parchment paper.
- 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.
- Alternatively, manually crush the crackers if you don't have a food processor. Add the graham crackers to a large Ziploc bag. Seal it and bash until the crackers have broken into a fine crumb. Add the graham cracker crumbs to a large bowl and the sugar and pour over the melted butter. Stir into a mixture that looks like wet sand.
- Press the graham cracker mixture into the bottom of the prepared pan and press it down using an offset spatula or the bottom of a glass.
- Bake the crust for around 8-9 minutes until it has been lightly browned. Remove it from the oven.
- In a large mixing bowl, combine the condensed milk, egg yolks, lemon zest, lemon juice, and salt. Whisk it together into a thick and smooth mixture.
- Pour the lemon mixture carefully onto the baked crust.
- Place the baking dish back in the oven for 18-22 minutes until the filling is baked, but there is still a slight jiggle when you shake the pan.
- Place the pan on a wire rack and let the lemon bars cool to room temperature.
- Once at room temperature, place in the refrigerator to chill for at least 2 hours.
- When the bars have chilled, use a sharp knife to slice them into 16 lemon pie squares.
- For extra clean slices, clean the knife in between each cut. Give the tops of the bars a dusting of confectioners sugar.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 316Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 92mgSodium: 185mgCarbohydrates: 45gFiber: 0gSugar: 40gProtein: 8g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
