The Ultimate Lemon Bars with Graham Cracker Crust are a zesty twist on the classic lemon bar, offering a perfect balance of sweet and tangy flavors with a buttery, crunchy base.
Instead of the traditional shortbread, these bars feature a graham cracker crust that adds a toasty richness and slight caramel note. The smooth lemon filling is made with fresh lemon juice and zest, delivering a burst of citrus in every bite.
These bars are easy to make, crowd-pleasing, and ideal for spring and summer gatherings, potlucks, or as a refreshing treat any time you crave something bright and uplifting.
Lemon bars are a classic dessert known for their sweet-tart flavor and creamy, luscious filling. This version features a buttery graham cracker crust instead of the traditional shortbread base, giving the bars a slightly more rustic, crunchy texture and a rich, caramelized undertone.
The contrast between the crisp graham crust and the silky lemon filling makes every bite unforgettable. Whether you’re serving them at a spring brunch, summer picnic, or simply need a citrusy treat, these lemon bars never fail to impress.
The Ultimate Lemon Bars with Graham Cracker Crust Recipe
Description
These Ultimate Lemon Bars with Graham Cracker Crust offer a perfect balance of sweet and tangy flavors in every bite.
The buttery graham cracker base adds a delightful crunch and warm, toasty note that complements the silky, vibrant lemon curd topping.
Bright, zesty, and refreshing, they’re a crowd-pleaser for any occasion—from picnics to parties. Easy to make and irresistibly delicious, these bars are finished with a light dusting of powdered sugar for that bakery-style touch.
Ideal for spring and summer desserts, they deliver citrusy sunshine in every square.
Ingredients
For the Lemon Filling:
For Dusting (Optional):
Instructions
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Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving a 1-inch overhang on the sides to lift the bars easily once set. Lightly grease the parchment with non-stick spray or a little butter.
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In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, cinnamon (if using), and a pinch of salt. Add melted butter and stir until the mixture resembles wet sand and holds together when pressed. Pour the mixture into the prepared pan and press it down firmly using the bottom of a measuring cup or a flat glass to form an even crust. Bake the crust for 10–12 minutes, or until it’s golden and fragrant. Remove from the oven and allow it to cool slightly while you prepare the filling.
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In a separate bowl, whisk the eggs until well beaten. Add the sugar and whisk vigorously until the mixture is pale and slightly thickened. This helps dissolve the sugar and creates a smooth texture. Add in the flour and salt, whisking until fully incorporated. Then add the lemon zest and fresh lemon juice, stirring to combine. Finally, whisk in the heavy cream. If you want an ultra-smooth filling, pour the mixture through a fine mesh sieve to remove any zest or egg bits.
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Pour the lemon filling onto the slightly cooled crust. Carefully transfer the pan back into the oven and bake for 20–25 minutes, or until the center is set and no longer jiggles when gently shaken. Remove from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 2–3 hours (or overnight) to fully firm up.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 70mg24%
- Sodium 130mg6%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lemon bars are a beloved dessert known for their bright citrus flavor and smooth, creamy filling. When paired with a buttery graham cracker crust, they become even more irresistible.
Whether you're preparing them for a party, picnic, or just a sweet craving, these tips and tricks will help you perfect the ultimate lemon bars every time.
Crust Perfection: Graham Cracker Basics
1. Use fresh graham crackers:
Always opt for fresh, crisp graham crackers. If they’re even slightly stale, your crust can become chewy instead of crisp and buttery.
2. Crush finely for a compact crust:
Use a food processor or place crackers in a ziplock bag and roll with a rolling pin. The finer the crumbs, the better the crust holds together.
3. Mix with melted butter and sugar:
Use about 1½ cups of graham cracker crumbs, ⅓ cup melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of your pan with the back of a measuring cup or glass for even thickness.
4. Pre-bake the crust:
Bake the crust at 350°F (175°C) for 8–10 minutes before adding the filling. This helps set the base and prevents sogginess.
Filling Tips for a Silky Lemon Layer
5. Fresh lemons only:
Use freshly squeezed lemon juice and zest for the best flavor. Bottled juice lacks the punchy citrus brightness.
6. Strain the filling:
To ensure a smooth, custard-like consistency, strain your lemon filling through a sieve before pouring it onto the crust. This removes zest clumps or egg bits.
7. Balance tartness and sweetness:
A good rule is 1 cup lemon juice to 1½ cups sugar, but feel free to adjust for your taste. Adding lemon zest (about 1 tablespoon) intensifies flavor without more acidity.
8. Cornstarch or flour for stability:
A couple of tablespoons of flour or cornstarch helps thicken the lemon layer so it sets up nicely when chilled and cuts cleanly.
Baking and Cooling Tricks
9. Do not overbake:
Bake the bars just until the center is set but still has a slight jiggle. Overbaking leads to a rubbery texture.
10. Cool gradually:
Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours (overnight is best) before slicing. This ensures they hold their shape and the crust stays firm.
Serving & Presentation Tricks
11. Use a hot knife for clean cuts:
Dip a sharp knife in hot water and wipe it clean before each cut. This gives you crisp edges and helps avoid pulling the filling.
12. Add powdered sugar last-minute:
Dust with powdered sugar right before serving to avoid it dissolving into the bars. If you're prepping ahead, wait to dust until the very end.
13. Cut into small squares:
Lemon bars are rich, so small squares or rectangles (1½ to 2-inch pieces) are ideal. They also plate beautifully and stretch your servings.
Extra Flair & Variations
- Top with fresh berries like blueberries or raspberries for color and contrast.
- Add toasted coconut or crushed freeze-dried strawberries on top for a twist.
- Serve with a dollop of whipped cream or a tiny mint leaf for an elegant finish.
Ideal Servings & Storage
This recipe typically yields 16 to 20 bars depending on cut size. Store them in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months (layer with parchment to prevent sticking).
Serving the Lemon Bars
Once chilled, lift the bars from the pan using the parchment paper overhang. Place them on a cutting board and slice into 12–16 bars, depending on your preferred size.
Dust generously with powdered sugar just before serving for a classic look and a touch of sweetness. For clean cuts, use a sharp knife wiped clean between each slice.
Tips for the Best Lemon Bars
- Use fresh lemon juice — bottled juice lacks the bright acidity and flavor of fresh lemons.
- Don’t skip the zest — it intensifies the lemon flavor beautifully.
- Let them chill fully — they slice cleaner and hold their shape better when well chilled.
- Try Meyer lemons if available — they add a sweeter, floral flavor.
Final Thoughts
These Ultimate Lemon Bars with Graham Cracker Crust are everything a citrus lover dreams of—zesty, sweet, creamy, and with just the right crunch. The graham crust adds a depth of flavor that elevates the classic lemon bar into something richer and even more indulgent. Whether for a potluck, holiday party, or just to treat yourself, these bars are a sunny, delicious hit every time.
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Frequently Asked Questions
Can I make lemon bars ahead of time?
Absolutely! Lemon bars with graham cracker crust are perfect for making ahead. In fact, they taste even better after chilling in the fridge for a few hours or overnight. This allows the tangy lemon filling to set properly and the flavors to meld. Store them covered in the refrigerator for up to 5 days, or freeze them for up to 3 months.
How do I keep the graham cracker crust from getting soggy?
To prevent a soggy crust, it's important to pre-bake (blind bake) the graham cracker crust before adding the lemon filling. Bake it for about 8–10 minutes at 350°F (175°C) until lightly golden and set. Let it cool slightly before pouring in the lemon mixture. This creates a moisture barrier and helps the crust stay crisp.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice is highly recommended for lemon bars. It gives a much brighter, more vibrant flavor. If possible, use freshly squeezed lemon juice and add a bit of zest for extra punch. It truly makes a difference in the final taste and freshness of the bars.
Why do my lemon bars have a foamy or crusty top?
This happens when the eggs in the filling are overmixed or whipped too vigorously, incorporating too much air. To avoid this, gently whisk the filling ingredients just until combined and smooth. A gentle mix ensures a silky lemon layer without bubbles or an unwanted crust forming during baking.
