• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Dessert
    • Charcuterie and Boards
    • Appetizers and Sides
    • Snacks
    • Breakfast
    • Holiday Recipes
  • My Story
The Epicurean Mouse
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Lemon Bars with Graham Cracker Crust

    April 13, 2022 by Kristen Espino Leave a Comment

    75 shares
    Jump to Recipe Print Recipe

    These lemon bars with graham cracker crust are so easy to make and are the most decadent spring dessert. You will love the brown butter graham cracker crust and the tart Meyer lemon filling.

    Lemon bars with graham cracker crust are dusted with powdered sugar and garnished with lemon slices and raspberries.

    Lemon bars with graham cracker crust have the most creamy and lemony filling. Not overly sweet and flavored with freshly squeezed lemon juice and a hint of vanilla.

    These lemon bars are bursting with fresh lemon flavor. They are also the best make ahead dessert.

    For more spring desserts, try Easy Strawberry Crunch Cupcakes and French Palmier Cookies: Bread and Butterflies.

    WHY YOU WILL LOVE THIS RECIPE

    • Easy to make. This recipe doesn't require any fancy equipment or special ingredients.
    • Kid friendly. This was the first time my 9 year old tried a lemon bar and he loved them. It's an easy enough recipe that kids could also join in.
    • Brown butter crust. To take these lemon bars to the next level, I use brown butter inside my crust. It creates a nutty and toasty flavor.
    • Ultimate lemon flavor. I use fresh Meyer lemon juice and lemon zest inside the filling as well as the crust.
    These lemon bars with graham cracker crust are made with sweet Meyer lemons and a brown butter crust.

    INGREDIENT NOTES

    Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card.

    • Meyer lemons- These sweet, fragrant lemons are sweeter than regular lemons. They are in season from December until May. I use the juice as well as the zest inside this recipe.
    • Brown butter- I use unsalted butter, which I cook over the stove until the milk solids are browned and take on a nutty flavor.
    • Sweetened condensed milk- By adding lemon juice to this, it helps thicken the filling and create the most creamy consistency.
    • Egg yolks- I use large egg yolks right from the refrigerator. They can be used cold in this recipe.
    • Powdered Sugar- Use to dust lemon bars once they are sliced and ready to serve.

    STEP BY STEP INSTRUCTIONS

    STEP 1: Brown the butter. Add butter to small sauce pan and cook until milk solids begin to separate and brown. The finished butter will be a light caramel color.

    STEP 2: Make the graham cracker crust. Place graham crackers inside food processor and blend until they are fine crumbs. Place crumbs into bowl and toss with brown sugar, lemon zest and brown butter.

    STEP 3: Bake the crust. Pour crust into a greased, parchment lined 8x8 baking pan. Spread crumbs evenly and press down with the back of a measuring cup to flatten.

    Then bake the crust for 12 minutes at 350 degrees.

    Brown butter
    Ground graham cracker crumbs, lemon zest, brown sugar and brown butter.

    STEP 4: Make the lemon filling. Separate egg yolks from eggs and place them inside a bowl. Add lemon juice, lemon zest, vanilla, condensed milk and salt. Whisk until combined.

    STEP 5: Bake lemon bars. Pour filling on top of cooled graham cracker crust. Bake for 25 minutes or until the center is just about set.

    Brown butter graham cracker crust inside 8x8 baking pan.
    Sweetened condensed milk, Meyer lemon juice, lemon zest, vanilla and salt.

    STEP 6: Cool bars. I usually cool the lemon bars for 1 hour at room temperature. After, I place them inside the refrigerator. For best results, chill overnight.

    Baked Meyer lemon bars garnished with lemon slices and fresh raspberries.

    EXPERT BAKING TIPS

    • ALWAYS use fresh lemon juice. This will give you the best lemon flavor. You will definitely taste the difference if you use store bought.
    • Line your pan. Line the bottom of the pan with parchment paper. This will make your life so much easier and less messy.
    • Make sure your bars have a good amount of time to chill and set inside the refrigerator. I like to leave mine overnight.
    • Use a fine sifter when you dust your lemon bars with powdered sugar. It will help remove any lumps and go on evenly.

    DECORATING THE LEMON BARS

    After the lemon bars have chilled, take them out of the pan. Slice into 12 equal squares.

    I use a sun shape cut out similar to the one used in the Disney movie Tangled. Simply place it on top of each square and give it a generous dust of powdered sugar. Carefully remove the cut out so that you do not disturb the pattern.

    Alternate the other squares with sliced Meyer lemons and raspberries.

    Sliced lemon bar squares dusted with powdered sugar.

    FAQ

    Do lemon bars have to be refrigerated?

    Yes, lemon bars should be refrigerated until you are ready to serve. Also, they are best enjoyed when they are chilled.

    How do I know when my lemon bars are done?

    You can tell once the edges begin to turn lightly golden and the center is not runny or jiggly.

    How do I get the perfect slice?

    The lemon bars need to be very cold. Dip your knife into a pitcher of hot water. Remove and wipe clean any excess water. Slice into squares and repeat, making sure to wipe your knife after every slice.

    Sliced lemon bars, topped with fresh raspberries.

    STORING AND FREEZING

    To store these lemon bars with graham cracker crust, place them inside an airtight container. If stacking them, place a sheet of plastic wrap or parchment paper in between so they do not stick. Refrigerate for up to 7 days.

    FREEZING

    Wrap lemon bars with plastic wrap. Place them inside an airtight container or Ziplock freezer bag. Freeze for up to 3 months.

    To thaw, place inside refrigerator overnight. Dust with powdered sugar and serve chilled.

    OTHER DESSERT RECIPES TO TRY

    • Lemon Lavender Cookies
    • Fudgy Mug Brownie

    Make sure to leave a star review below if you enjoyed this recipe.

    Make sure to tag me on Instagram @theepicureanmouse. To get more ideas and delicious recipes, follow me on Pinterest.

    Lemon Bars with Graham Cracker Crust

    Kristen Espino
    These lemon bars with graham cracker crust are creamy and so lemony. They have a luscious Meyer lemon filling and a brown butter crust. So easy to make and oh so delicious!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Chill Time 4 hrs
    Total Time 4 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 12 bars
    Calories 325 kcal

    Ingredients
      

    Brown Butter Crust

    • 1 ½ cups Graham crackers finely ground
    • 2 tablespoon Light brown sugar
    • 1 teaspoon Lemon zest
    • 6 tablespoon Unsalted butter

    Meyer lemon Filling

    • 2 (14 oz) cans Sweetened condensed milk
    • 4 each Egg Yolks Large
    • 1 teaspoon Lemon zest
    • 1 teaspoon Vanilla extract
    • ¼ teaspoon Salt
    • 1 cup Lemon juice Meyer or regular lemons
    • Powdered Sugar for dusting
    • Raspberries for garnish
    • Meyer lemon slices, for garnish

    Instructions
     

    Brown Butter

    • Place butter inside a small saucepan. Heat on medium heat until milk solids begin to separate and lightly brown. The butter will have a golden amber color when it's finished. Set aside.

    Graham Cracker Crust

    • Preheat oven to 350 degrees.
    • In a food processor, grind graham crackers until they are completely fine. Pour into a bowl and toss with brown sugar and lemon zest. Add brown butter over crumbs and mix until evenly coated.
    • Grease and line a 8x8 square baking pan with parchment paper. Pour graham cracker crumbs and spread evenly. Use the back of a measuring cup to compress crumbs. Bake for 12 minutes. Let crust cool completely before adding filling.

    Meyer lemon Filling

    • Separate egg yolks from eggs and place inside a medium size bowl. Add sweetened condensed milk, vanilla extract, lemon zest, salt and lemon juice. Whisk until combined.
    • Pour into prebaked crust and bake inside oven for 25 minutes or until edges are slightly golden and center is set and not jiggly.
    • Remove from oven and let cool for at least 1 hour before placing it inside the refrigerator. Chill overnight.
    • Slice bars into 12 even squares and dust with powdered sugar. Garnish with sliced lemons and raspberries.

    Nutrition

    Calories: 325kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 208mgPotassium: 295mgFiber: 1gSugar: 41gVitamin A: 360IUVitamin C: 12mgCalcium: 205mgIron: 1mg
    Keyword meyer lemon bars, graham cracker crust, lemon bars, brown butter, creamy, best
    Tried this recipe?Let us know how it was!

    More Dessert

    • 6 inch Chocolate Cake Recipe
    • Peanut Butter Nutella Cookies
    • Rich & Fudgy Peanut Butter Cup Brownies
    • No Spread Sugar Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi New Friends!

    Hi I'm Kristen!

    The creator and recipe maker for The Epicurean Mouse. I'm a professional Pastry Chef turned stay at home mom who loves to create delicious family-friendly recipes for you to make at home.

    More about me →

    Trending Recipes

    • Smoked Macaroni and Cheese
    • Custard French Toast
    • Birria Tacos with Consommé
    • Fresh Strawberry Danish

    BRAND NEW RECIPES

    • Fried Pickle and Ranch Dip
    • Easy Garlic Parmesan Bread Bites
    • Charcuterie Christmas Tree
    • No Bake Oreo Tiramisu

    Footer

    Copyright © 2023 THE EPICUREAN MOUSE ON THE FOODIE PRO THEME

    Do not sell my personal information

    • Facebook
    • Pinterest