Lemon Pie Bars with Graham Cracker Crust

These creamy lemon pie bars have a buttery graham cracker crust and a creamy lemon curd filling. This sweet treat is so delicious and easy to make!

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 a lined 8x8 pan and press it down using an offset spatula or the bottom of a glass.

Bake for 8-9 minutes until lightly browned. While it's baking, make the 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.

When the bars have chilled, use a sharp knife to slice them into 16 lemon pie squares

Leftover lemon bars can be stored in an airtight container or covered with plastic wrap In the refrigerator for up to a week.

See the link for the full recipe!