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These creamy lemon bars with graham cracker crust are the perfect spring and summer dessert. Made with sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks on a buttery graham cracker base, they come together in just 35 minutes. The filling is rich, thick, and impossibly creamy — no sour cream or cream cheese needed. The hardest part? Waiting for them to chill before you slice in.
If you love lemon desserts, you need to try these Crumbl lemon bar cookies, this Starbucks lemon loaf cake, these easy lemon brownies, and this Chick-Fil-A frosted lemonade. For more bar desserts, check out these Nestle Toll House cookie bars and these small batch brownies.
If you’ve been looking for the best lemon squares with a graham cracker crust, this is the recipe. I’ve been making these for years and they are hands down my favorite lemon graham cracker dessert to bring to potlucks, barbecues, and spring get-togethers. Unlike traditional lemon bars that use a shortbread base and lemon curd, these use sweetened condensed milk and egg yolks for a filling that’s thick, creamy, and almost custard-like. The graham cracker crust gives them that honey-sweet crunch that pairs perfectly with the tangy lemon filling. Six ingredients, one bowl for the filling, and about 35 minutes of your time, that’s it.
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I originally developed this recipe back in 2023 when I was on a big lemon kick and wanted something that felt like a cross between lemon bars and key lime pie. Most lemon bar recipes use a shortbread crust and a traditional lemon curd filling, but I wanted something creamier and easier to throw together on a weeknight. The sweetened condensed milk was the answer, it makes the filling thick and silky without any extra steps. I’ve made this recipe dozens of times since then and it always disappears fast. I’ve brought these to family gatherings, given them as gifts wrapped in little boxes, and they’re one of the most-requested recipes from readers who’ve tried them. If you want a lemon dessert that’s easy, impressive, and tastes like you spent way more time on it than you did, this is the one.
This is the best lemon bar recipe ever!
I would argue that the best part of these lemon bars is the creamy filling. Unlike traditional lemon bars made with a shortbread crust and lemon curd, this recipe uses an egg yolk and sweetened condensed milk combination that creates a thick, rich, almost custard-like texture. The condensed milk brings a natural sweetness that balances the tart fresh lemon juice perfectly, so the bars taste bright without being too puckery. If you’ve ever had key lime pie, you’ll recognize the same creamy magic happening here, just with lemon.
Why these are the best graham cracker lemon bars!
- Graham cracker crust instead of shortbread – The crunchy, buttery graham cracker base comes together in minutes and pairs perfectly with the tangy lemon filling. No cutting cold butter, no rolling dough.
- Extra thick and creamy filling – Two cans of sweetened condensed milk plus egg yolks make the filling dense, rich, and sliceable. No cream cheese or sour cream needed.
- Only 6 ingredients – Graham crackers, butter, sugar, sweetened condensed milk, egg yolks, and fresh lemons. That’s it.
- Perfect spring and summer dessert – Bright, refreshing, and easy to make ahead for Easter brunch, Mother’s Day, potlucks, barbecues, or any warm-weather gathering.
- Make-ahead friendly – These bars actually taste better after chilling overnight, making them ideal for meal prep or taking to events
Simple ingredients for graham cracker lemon bars
Here are the ingredients you will need to make this easy lemon dessert. Make sure to scroll down to the recipe card for the full list of ingredients with detailed measurements.
- Graham crackers
- Melted butter
- Sugar
- Salt
- Sweetened condensed milk
- Egg yolks
- Lemon juice & lemon zest- Make sure to use fresh lemons for this recipe to really give it that delicious and tangy lemon flavor.
This delicious recipe only uses a handful of ingredients making it perfect to make as a gift for friends and family.
How to make these lemon bars with sweetened condensed milk?
This is how you can make these lemon bars with a buttery homemade graham cracker crust. Make sure to scroll down to the recipe card for the full detailed instructions!
Buttery graham cracker crust
- Combine graham cracker crumbs, with salt, and sugar in a medium bowl, and whisk until combined.
- Pour melted butter over it and stir until fully coated.
- Pour the crust into the parchment paper lined 8×8 glass pan and using the bottom of a measuring cup press the graham cracker mixture until it is evenly spread on the baking pan.
- The parchment paper is used for easy removal of the bars once they are baked and cooled down.
Lemon filling.
- In a large bowl add in the sweetened condensed milk, egg yolks, lemon juice, and lemon zest.
- Whisk until fully combined.
- Pour the mixture over the cooled-down graham crust and bake in the oven until set.
- Pull it out of the oven and allow it to get to room temperature before placing the bars in the fridge to set for a 6 hours or overnight.
- Slice with a clean sharp knife for the perfect bars, and enjoy.
Creamy Lemon Square Variations
These lemon squares are delicious on their own, but they’re also easy to customize. Top them with a dusting of powdered sugar, drizzle with strawberry sauce, or pipe on some vanilla bean whipped cream. Here are a few more ways to switch things up:
- Gluten-Free Lemon Bars: swap graham crackers for GF graham cracker or any other cookie you prefer.
- Berry Lemon Bars: swirl in raspberry jam before baking for a multicolor multi flavor treat. Just make sure that you are using a thick jam instead of the runnier ones.
- Coconut Lemon Bars: mix shredded tasted coconut into the crust for a deliciously lemony and nutty dessert.
- Meyer Lemon Bars: Swap regular lemons for Meyer lemons for a slightly sweeter, more floral lemon flavor. Use the same amount of juice and zest.
Frequently asked questions – FAQ
Runny lemon bars usually mean they needed more time in the oven or more time chilling in the fridge. The filling should barely jiggle in the center when you pull them out, and the internal temperature should read 145°F. After baking, let them cool to room temperature on the counter and then refrigerate for at least 5–7 hours (overnight is even better) before slicing. Cutting them too early is the most common reason for a runny filling.
Store any leftover lemon bars in the fridge for up to 4 days. The Graham cracker crust can get a little soggy the longer it sits in the fridge.
You sure can! freezing these bars will ensure that they stay good for longer. Place them in an airtight container and freeze. When you are ready to enjoy them, thaw in the fridge overnight or on the countertop for a few hours. Pro tip: Some people love eating them straight from the freezer for an almost ice cream bar-like texture!
Yes you sure can! Bake it in a 9×13 pan making sure that you bake the lemon bars for a little longer to allow them to set. You will know when the bars are ready when they reach an internal temperature of 145F.
I really recommend using fresh lemon juice for the best flavor. Bottled lemon juice can taste a little flat or bitter compared to freshly squeezed. You’ll need about 4–5 medium lemons to get 2/3 cup of juice. If fresh lemons aren’t available, bottled will still work in a pinch, the bars just won’t taste quite as bright.
You can! Just keep in mind that store-bought crusts are usually round pie crusts, and this recipe makes a lot of filling. You’ll want to use a large deep-dish pie crust or divide the filling between two smaller crusts. The bake time may also need to be adjusted, start checking around 20 minutes.
You’ll need about 4–5 medium lemons to get 2/3 cup of fresh lemon juice plus 2 tablespoons of zest. Always zest your lemons before juicing them, it’s much easier that way!
Lemon bars and lemon squares are the same dessert! The name just depends on how you cut them. Bars tend to be rectangular while squares are… well, square. This recipe works great cut either way, I usually go with 12 bars, but you can cut 16 smaller squares if you’re serving a crowd.
Yes! The graham cracker crust is okay to be made ahead of time and stored at room temperature until you are ready to use it. Make sure to wrap it with plastic wrap to make sure that no dust or dirt gets on it while it waits.
You will know your lemon dessert when the lemon bar filling barely jiggles in the center and the sides look slightly puffed.
My biggest tip is to allow the dessert bars to chill fully in the fridge before slicing them on a cutting board with a clean sharp knife. Wipe the knife with a wet towel after each slice to make sure that the next slices turn out just as beautiful.
Lemon bars with graham crackers
Ingredients
Graham cracker crust
- 1 & 1/3 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 5 tbsp butter melted, salted or unsalted
Lemon filling
- 2 cans sweetened condensed milk 2 cans of 14oz
- 4 egg yolks
- 2 tbsp lemon zest
- 2/3 cup lemon juice
- 1/4 tsp salt
Instructions
- Preheat the oven to 325F then line an 8×8 glass baking pan with parchment paper and set asice.
- In a large bowl, whisk the graham cracker crumbs, sugar, salt, and melted butter.1 & 1/3 cup graham cracker crumbs , 2 tbsp granulated sugar, 1/4 tsp salt, 5 tbsp butter
- Press the graham cracker mixture into the prepared baking pan and bake in the preheated oven for 10 minutes.
- Once the crust is out of the oven, bring the heat up to 350F and start the filling as the crust cools down.
Make the lemon filling
- In another large bowl whisk the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until combined.2 cans sweetened condensed milk, 4 egg yolks, 2 tbsp lemon zest, 2/3 cup lemon juice, 1/4 tsp salt
- Pour the lemon filling on top of the graham cracker crust and bake for 25-30 minutes or until the center is completely set and the internal temperature is 145F.
- Let the lemon bars cool down at room temperature until fully cool then transfer to the fridge for 5-7 hours.
- Once ready to enjoy, slice and serve. Sprinkle with powdered sugar if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze these?
Hi Ileene! Yes you can! I’d recommend freezing them without the powdered sugar topping if possible. Just cut them into bars, place them on a baking sheet to flash freeze for about an hour, then transfer them to an airtight container or freezer bag. They should keep for up to 2-3 months. When you’re ready to enjoy them, thaw them in the fridge overnight and dust with powdered sugar before serving!
Thank you for this recipe. I love lemon bars my favorite ❤️
Glad you liked them!
thank u
You’re very welcome 🙂
Greetings,
I’d like to make this, but I don’t see instructions for the art deco design for the powdered sugar topping… half on, half off, diagonal?
I an imagine it involves a removable mask, but I can’t think of anything that wouldn’t ruin the bar when it was removed. Is there somewhere to learn the technique?
Hi! Great question, for the powdered sugar design, I actually used a simple piece of parchment paper (or wax paper) as a stencil to create the pattern. I cut the paper to the size and shape I wanted, placed it on top of each bar, and dusted the powdered sugar carefully over it. Then I gently lifted the paper off to reveal a clean edge. I dusted each piece individually so I could control how crisp and neat the design looked. It’s a pretty easy technique once you try it!
2 cans of Sweet & condensed milk sounds like it would make them too sweet. Any comments on that?
Using only one can of sweetened condensed milk will likely result in bars that are too thin, rather than too sweet.
I accidentally bought only 1 can of the sweetened condensed milk since I thought that’s what the recipe used. I was wrong. I tried to make my own sweetened condensed milk and that failed so I guess I just need to settle for thinner bars this time. lol….ugh….oh well. 🙁
Haha, oh no! That’s the worst when you realize you’re short on sweetened condensed milk. Next time for sure! At least thinner lemon bars still taste pretty great, right? 😊
Im about to make these for Easter! Can I use a metal 8×8 or no?
Yes metal is fine 🙂
I just made these and they were an absolute hit. A new staple in my dessert line up. Thank you. Next time I’m going to try topping them with a little Amish blackberry jam sauce 🙂
That’s awesome! The touch of Amish blackberry sounds like a delicious idea 😁
Can I use an already made graham cracker crust? Like the round pie ones you find in the baking section?
You can use that one yes but make sure you get the large one since these bars have quite a lot of filling or make a few smaller ones with this lemon filling and adjust the bake time.
If I doubled this, could I make it in a 9X13 pan? How do you think it would affect the cooking time?
You can definitely use a 9×13 if you double the recipe and bake it for about the same time