Lemon Bars with Graham Cracker Crust

🍯 Why This Recipe Works

1. Simple ingredients. We don't need much to make this recipe. In fact, we use about 6 or 7 ingredients from start to finish, and they're as simple as eggs, flour, lemons, and sugar.
2. Quick to assemble. Because we aren't making a shortbread crust, we can have the graham cracker crust prepared in just moments, thanks to your food processor. Even mixing by hand is quick. And in the time it takes for the crust to bake, the filling can be almost finished too.
3. There's plenty to share! Each batch makes about 24 squares, giving you plenty to share with friends and family. But of course, this recipe tastes so good you may not WANT to share. In that case, make double the amount.

🧾 Substitutions

Lemon juice. You can swap out the lemon juice with lemon juice concentrate if desired. This means you can just pour juice from a container rather than squeeze it out of several lemons yourself.

📖 Variations

Gluten free. Use gluten free flour and graham crackers for a delicious recipe that's GF friendly!

🔪 Instructions

Step 1: Preheat the oven to 325 degrees F.

Step 2: Cut a piece of parchment paper into a sling and place it into a 9x13 baking dish. You want it to come up over the two long sides as this will help you to remove the bars later.

Step 3: Add your graham crackers to a food processor.

Step 4: Process until fine crumbs.

Step 5: Add in the lemon zest, melted butter, and sugar.

Step 6: Process again until combined.

Step 7: Pour the graham cracker mixture into the prepared baking dish.

Step 8: Press out into a crust. Bake in the oven at 325F for 5 minutes.

Step 9: In a medium-sized pot on the stove, over medium heat, add the flour, lemon juice, and sugar.

Step 10: Cook and stir until the sugar has dissolved and the mixture looks smooth.

Step 11: Crack your eggs and place them into a large mixing bowl.

Step 12: Whisk until the eggs are broken.

Step 13: Temper the eggs by adding the hot lemon juice mixture to the eggs, a little at a time. Whisk well after each addition.

Step 14: Continue until all of the lemon mixture has joined the eggs in the bowl.

Step 15: Pour the contents of the bowl into the pot.

Step 16: Continue to cook while frequently whisking until the mixture begins to thicken. Remove from heat.

Step 17: Place your baked graham cracker crust in front of you. If you turned the oven off, preheat it back to 325 degrees F.

Step 18: Pour the lemon filling on top.

Step 19: Carefully spread it out into a nice even layer. You don't want to disturb the crust.

Step 20: Bake in the oven at 325F for 25 minutes.

Step 21: Remove from oven and let cool for 1-2 hours at room temperature before placing in the fridge for another 1-2 hours (or longer).

Step 22: Slice into serving-sized squares. Dust with powdered sugar and enjoy.

🍴 Recipe Tips

If you don't have a food processor on hand, you can place the graham crackers into a gallon sized plastic baggie and seal it shut. Hit the bag or roll over it several times with a rolling pin until the cookies turn into crumbs.

The filling of these bars can be a bit sticky. If you'd like clean lines when you cut your bars, keep a clean towel or paper towel handy. Wipe off the blade after each slice.

👩🏻‍🍳 Storage

How to store lemon bars

You can keep these lemon bars well-covered and stored in the fridge for up to 1 week. For best results, I recommend eating within 3 or 4 days as the crust can soften.

How to freeze lemon bars

You can freeze these lemon bars for up to 3 months in an airtight container (without powdered sugar on top). To do this, place the bars (cut or uncut) onto a baking sheet and freeze until solid (about one hour).

Wrap the bars in foil or plastic wrap and place them into an airtight container for up to 3 months. Let them thaw in the fridge for several hours before serving. Make sure to add powdered sugar on top just before serving.