These Easy Lemon Bars are “OMG, where have you been all my life!” good! I’m telling you, they’re everything you could ask for in a dessert – quick and easy to make, but so delicious they taste like they came from a high-end bakery.
Mmmm…that buttery, crispy graham cracker crust goes PERFECTLY with the bright, creamy lemon filling. It’s so good, you’ll be smiling before you even finish the first bite!
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You’ll want to bake up these easy lemon bars as soon as the weather gets warm (or any time of the year). And they’ll soon become the dessert everyone expects from you on Easter, Mother’s Day, and other spring and summer get-togethers.
Now, I know you’re ready to whip up these lemon bars, but I have a hunch you’ll want to check out some of our other fruity treats, like our lemon mousse cups, strawberry cheesecake dip, and strawberry crunch cupcakes.
Pin it to your favorite dessert board! ⤵️
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Why You’ll Love This Recipe…
- Our bars are tangy but not overpowering, sweet but not too sweet, and perfectly creamy (thanks to the condensed milk). Then there’s the crispy, buttery graham cracker crust that brings it all together.
- You can easily find all the ingredients at your favorite grocery store. And you likely have many of them in your kitchen right now. So, no need to drive all over looking for just the right items.
- Although not entirely foolproof, they are pretty straightforward to make (especially with our clear instructions). After you make the graham cracker crust, simply whip up the filling, pour it over the crust, and bake. Easy, peasy.
- Although they need to set in the fridge, you can prepare them in under an hour!
- Want to see the sweetest magic trick? Make a batch or two of these bars and watch them disappear right before your eyes. It’s a total crowd-pleaser.
Ingredients
- Lemon – juice and zest
- Eggs
- Condensed Milk
- Graham Crackers
- Butter – salted
- Vanilla Extract
- Sugar
- Salt
See the recipe card for quantities.
How to Make Easy Lemon Bars
Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to remove from the pan.
Using a food processor, add the graham crackers and blend until they form fine crumbs. Add the crumbs to a small bowl, then add the sugar and salt, and mix until well combined. Add the melted butter and stir until all the crumbs are evenly moistened. It will look like wet sand.
Press the graham cracker mixture firmly into the prepared pan, using the bottom of a measuring cup or glass to create an even crust. Bake for 10 minutes, then remove from the oven to cool slightly. Keep the oven temperature at 350°F.
In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, salt, and vanilla extract until smooth and well combined.
Pour the filling over the cooled crust. Bake for 25–30 minutes, or until the edges are set and the center very slightly jiggles.
Let the bars cool completely at room temperature. Then transfer them to the refrigerator and chill for 6–8 hours.
Use the parchment overhang to lift the bars from the pan. Slice into squares, dust with powdered sugar (optional), and enjoy!
Top Tip
- Always use fresh lemons. The bottled stuff just isn’t very good in this recipe.
- You absolutely have to line your pan with parchment paper. It’ll make removing them from the pan a breeze. You’ll want to kick yourself if you don’t.
- Allow to set completely before slicing. The bars need to set for at least 6 hours, but we like to go all the way to 8 hours or more.
Storage
To store your easy lemon bars, place them in an airtight food storage container and keep them in the fridge for up to 7 days.
For long-term storage, you’ll want to wrap them in plastic wrap and freeze them individually. Then, place them in a freezer bag, and keep them in the freezer for up to 3 months.
FAQs
Please don’t. Bottled lemon juice doesn’t work too well in this recipe. Instead, for the best results, use fresh lemons and zest.
First, allow them to set up in the fridge for 6 to 8 hours. Then, cut with a sharp knife, making sure to wipe it clean between each cut.
Absolutely! Lemon bars need to be stored in the refrigerator to set. Plus, they taste better when chilled.
They were likely underbaked. Here’s how to fix that. As every oven is different, you may need to keep them in the oven longer than the time listed on the recipe card. When you remove them from the oven, they should only have a slight jiggle.
Absolutely! Simply cut them so they’re half the size of a normal bar. Just be sure to clean the knife between each cut. This is perfect for portion control or feeding large crowds.
Lemon Bars Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
Crust
- 7 Tbsp Salted Butter
- 3 Tbsp Sugar
- 10 Graham Crackers About 1 ½ Cups
Filling
- 28 Oz Sweetened Condensed Milk 2 14-Oz Cans
- 4 Large Egg Yolks Room Temperature
- 1 Tbsp Lemon Zest About 1 Lemon
- ¾ Cup Lemon Juice About 3 Lemons
- ¼ Tsp Kosher Salt
- ½ Tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to remove from the pan.
- Using a food processor, add the graham crackers and blend until they form fine crumbs. Add the crumbs to a small bowl, then add the sugar and salt, and mix until well combined. Add the melted butter and stir until all the crumbs are evenly moistened. It will look like wet sand.
- Press the graham cracker mixture firmly into the prepared pan, using the bottom of a measuring cup or glass to create an even crust. Bake for 10 minutes, then remove from the oven to cool slightly. Keep the oven temperature at 350°F.
- In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, salt, and vanilla extract until smooth and well combined.
- Pour the filling over the cooled crust. Bake for 25–30 minutes, or until the edges are set and the center very slightly jiggles.
- Let the bars cool completely at room temperature. Then transfer them to the refrigerator and chill for 6–8 hours.
- Use the parchment overhang to lift the bars from the pan. Slice into squares, dust with powdered sugar (optional), and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 7 days.
- We used metal clips to help hold the parchment paper in place while the crust is baking.
Nutrition
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