These creamy lemon bars with graham cracker crust are made with fresh lemon juice, sweetened condensed milk, and the most delicious graham cracker crust. They are simple to make and will come together in no time, the hardest part being patient enough for them to cool down before slicing.
Since you are here, make sure to also take a look at these Crumbl lemon bar cookies, Crumbl lemon poppyseed cookies, Starbucks lemon loaf cake, lemon brownies, and this Chick-Fil-A frosted lemonade.
There is something about extra thick and creamy lemon squares, especially if they are made with a graham cracker crust. (hint hint,I am talking about this recipe and trying to sell you the idea of making it.)
It is made with 6 ingredients only plus the salt which I didn’t count because we all have that on hand and is baked in a glass square baking dish. It is one of those easy desserts that you might find yourself making all spring and summer long.
This is the best lemon bar recipe ever!
I would argue that the best part of this is the creamy lemon filling. Unlike more traditional lemon bars made with a cookie base, this filling is made with an egg yolk and sweetened condensed milk combination to really bring out that dense and creamy texture.
Why you need to make this recipe!
- These bars have a fun texture thanks to the crunch from the graham cracker crust.
- Making graham cracker crust is much easier to throw together compared to shortbread crust saving you time and energy.
- These bars are so creamy thanks to the mixture of sweetened condensed milk and egg yolk combination. Making them extra thick, rich, and creamy.
- The flavors of lemon and graham crackers went so well together mixing the tart fresh lemon flavor with the nutty graham crackers creating the perfect pairing of flavors
- This recipe doesn’t use any sour cream or cream cheese, just sweetened condensed milk will do.
Simple ingredients for this lemon bar recipe
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
Top the bars with a dusting of powdered sugar, strawberry sauce, or some vanilla bean whipped cream to elevate how they look. Here are other ways to change up the recipe a little more:
- 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.
Frequently asked questions – FAQ
What is the best way to store lemon bars with graham cracker crust?
Store any leftover lemon bars in the fridge for up to 4 days. The Graham cracker crust will start getting a little soggy the longer it sits in the fridge.
Can I freeze lemon bars with condensed milk?
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.
Can I double this recipe?
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.
Can the graham cracker crust be made ahead of time?
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.
How do I know when my no-fail lemon bars are done?
You will know your lemon dessert when the lemon bar filling barely jiggles in the center and the sides look slightly puffed.
How can I get a clean cut on my lemon bars wit graham cracker crust?
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.
How do I make lemon bars with a graham cracker crust?
Lemon bars with graham crackers
Ingredients
Graham cracker crust
- 1 & ⅓ cup graham cracker crumbs
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 5 tablespoon butter melted, salted or unsalted
Lemon filling
- 2 cans sweetened condensed milk 2 cans of 14oz
- 4 egg yolks
- 2 tablespoon lemon zest
- ⅔ cup lemon juice
- ¼ teaspoon 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 & ⅓ cup graham cracker crumbs, 2 tablespoon granulated sugar, ¼ teaspoon salt, 5 tablespoon 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 tablespoon lemon zest, ⅔ cup lemon juice, ¼ teaspoon 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
If you enjoyed this Lemon bars with graham cracker crust recipe make sure to pin it for later!
Kali-Led
2 cans of Sweet & condensed milk sounds like it would make them too sweet. Any comments on that?
Chahinez
Using only one can of sweetened condensed milk will likely result in bars that are too thin, rather than too sweet.
Haley
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 🙂
Chahinez
That’s awesome! The touch of Amish blackberry sounds like a delicious idea 😁
Laurie Lee
Can I use an already made graham cracker crust? Like the round pie ones you find in the baking section?
Chahinez
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.
Amy
If I doubled this, could I make it in a 9X13 pan? How do you think it would affect the cooking time?
Chahinez
You can definitely use a 9×13 if you double the recipe and bake it for about the same time