Get ready for the most delicious lemon bars with a graham cracker crust! You only need 9 ingredients to make these simple and fresh lemon bars. Since they're made with sweetened condensed milk, they are so creamy and rich.
My lemon bars with graham cracker crust are made with condensed milk, making them super rich, creamy and so indulgent! Plus, since they're made with sweetened condensed milk, they're so easy to make.
You get a ton of lemon flavor thanks to fresh lemon juice and lemon zest. I'm definitely making these all summer long for picnics and potlucks! If you're looking for more lemon desserts, try my lemonade bundt cake, lemon poppy seed cupcakes and lemon curd muffins.
Jump to:
Why I love this recipe!
- Lemon Filling: these lemon bars have a rich and creamy lemon filling made with fresh lemon juice and lemon zest!
- Graham Cracker Crust: I know a lot of lemon bars use a shortbread crust, but I love the pairing of graham crackers with lemon.
- So Easy: you only need 1 bowl and no mixer to make these lemon bars! No need to make lemon curd and you don't have to worry about the top of the lemon bars cracking thanks to the condensed milk.
Recipe Testing
Originally I made this recipe with a lemon curd filling, but I know that can be a tricky recipe! To make this way easier (and also have fewer ingredients), I opted to use sweetened condensed milk. This means that instead of having an overly sour or tart filling, you have a super creamy lemon filling. I found it so much easier to make versus a lemon curd filling.
Ingredients Needed
- Lemons: we need fresh lemons for the zest and juice in the lemon layer, be sure to use lemons and not bottled lemon juice!
- Sweetened Condensed Milk: this recipe uses 2 cans of sweetened condensed milk. Make sure you're using that and not evaporated milk.
- Vanilla Extract: I have also tested this recipe with fiori di sicilia, a vanilla and lemon extract, and it tasted wonderful!
See the recipe card for full information on ingredients and quantities.
How to Make Lemon Bars with Graham Cracker Crust
Step 1: Preheat your oven to 350ºFahrenheit and line an 8x8 pan with parchment paper. Mix the graham cracker crumbs in a large bowl with the salt and sugar. Pour in the (cooled) melted butter and mix, making sure all of the crumbs are moist.
Step 2: Pour the graham cracker crust into your prepared pan. Use the bottom of a metal measuring cup to press the crust down evenly. Bake in the oven for 10 minutes, then remove and let cool slightly. Keep the oven at the same temperature.
Step 3: In a large bowl, whisk all of the lemon filling ingredients together until smooth.
Step 4: Pour the lemon bar filling into the graham cracker crust. Use a small offset spatula to even out the top. Bake in the preheated oven for 24-28 minutes, or until the sides have set and the middle doesn't jiggle. Let cool completely in the pan, then place in the fridge for 6-8 hours. Remove from the pan and slice into squares.
Expert Tips & Tricks
- Using Clips: I recommend using metal clips to clip the parchment paper into place, it's much easier to pack in the graham cracker crust if you do that! If the clips you're using aren't metal, be sure to remove them before baking or they'll melt!
- Lining the Pan: I like to use two pieces of parchment paper that overhang the sides of the pan, this will make it a lot easier to get the lemon bars out of the pan.
- Decorating these Lemon Bars: you can decorate these lemon bars with powdered sugar and fresh lemon zest!
Recipe FAQs
You might have added too much melted butter to the graham cracker crust. In my first test, I had a bit more melted butter and it made the graham cracker crust too soggy!
Yes, lemon bars should be placed in an airtight container and refrigerated.
The first step is making sure they've had enough time to chill in the fridge, you want them to be completely cold. Next, use a sharp knife. After every slice, run the knife under hot water and then quickly dry it with a paper towel. This will give you super clean slices!
Try these lemon-related recipes next!
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Lemon Bars with Graham Cracker Crust
Equipment
- 1 8x8 baking pan
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 10 crackers
- 3 tablespoons granulated sugar
- 5 ½ tablespoons butter melted
- ¼ teaspoon kosher salt
Lemon Filling
- 2 14-oz cans sweetened condensed milk
- 4 large egg yolks room temperature
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make Crust
- Preheat the oven to 350℉/175℃. Line an 8x8 baking pan, making sure you have an overhanging sling, this will make it easier to get the bars out after. I recommend using metal clips to clip the parchment paper into place.
- In a bowl, whisk the graham cracker crumbs with the salt and sugar. Add the melted butter and stir to make sure all the crumbs are moist1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, ¼ teaspoon kosher salt, 5 ½ tablespoons butter
- Pour into the prepared baking pan and use the bottom of a measuring cup to pack down the crust evenly. Take the clips off if you're using them.
- Bake for 10 minutes, then remove from the oven to cool slightly. Keep the temperature at 350℉.
Make Lemon Filling
- In a large bowl, whisk all of the lemon filling ingredients together until well combined and smooth.2 14-oz cans sweetened condensed milk, 4 large egg yolks, 1 tablespoon lemon zest, ½ cup fresh lemon juice, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt
- Pour into the cooled crust. Place in the oven for 24-28 minutes, or until the edges have set and the middle doesn’t jiggle.
- Let cool completely at room temperature, then place in the fridge for 6-8 hours. Remove from the pan and slice into squares.
Nicola Reiczyk
Made these delicious bars. Very easy to make.
They disappeared very quickly.
Catherine
Great success. I made them twice this week. A recipe to keep!