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These easy lemon bars with graham cracker crust and condensed milk are a game changer! Better than old fashioned lemon bars, these treats with graham cracker crust have a creamy filling and a flavorful buttery crust that is irresistible!
Servings: 9 bars
Calories: 264kcal
Equipment you may need
Ingredients
Graham Cracker Crust
- 1½ cup (200 g) graham crackers - crushed (about 12 full graham cracker sheets)
- 6 tablespoon (89 ml) salted butter - melted
- ¼ cup (55 g) brown sugar - packed
- ¼ teaspoon (1 ml) ground cinnamon - optional
Lemon Filling
- 2 14-oz. cans sweetened condensed milk
- 1 teaspoon (10 ml) lemon zest - packed
- juice of 5 medium lemons
- pinch salt
- 4 large egg yolks - room temperature
Whipped Cream (Optional)
- 1 cup (238 g) heavy cream - cold
- 3 tablespoon (44 ml) powdered sugar - plus more for topping lemon bars
- ½ teaspoon (2 ml) pure vanilla extract
Instructions
- Preheat oven to 325°F. Line the bottom of your 9x9 pan with parchment paper.
- In a bowl, combine the crust ingredients and mix well until graham cracker crumbs are fully saturated with butter and mixture holds together when pressed.1½ cup graham crackers, 6 tablespoon salted butter, ¼ cup brown sugar, ¼ teaspoon ground cinnamon
- Combine all remaining filling ingredients in a large bowl and whisk until smooth. Pour into prepare crust.2 14-oz. cans sweetened condensed milk, 1 teaspoon lemon zest, juice of 5 medium lemons, 4 large egg yolks, pinch salt
- Bake in preheated oven for 20 minutes or until filling is just set. It should still jiggle slightly in the center.
- Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
- To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft-to-medium peaks form. Top bars with whipped cream or dust with powdered sugar immediately before serving.1 cup heavy cream, 3 tablespoon powdered sugar, ½ teaspoon pure vanilla extract
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Notes
Graham cracker crumbs: To crush the graham crackers, I placed them in a gallon freezer bag and crushed them with a rolling pin. You can also use a food processor to crush them, or buy pre-crushed graham cracker crumbs.
Gluten Free Lemon Bars with Graham Cracker Crust: These lemon bars are so easy to convert to a gluten-free recipe! If you start with gluten-free graham crackers, you're well on your way to making gluten free lemon bars with graham cracker crust! From there, just double check your vanilla extract to make sure it's gluten free, and you're good to go!
Equipment: You'll need a 9x9 baking pan to make these easy lemon bars with a graham cracker crust, as well as a large mixing bowl and whisk to mix up your filling!
If you don't use store-bought graham cracker crumbs, you'll need either a food processor or a rolling pin and plastic bags to crush your graham crackers by hand. You may also want to have a wire rack to help the bars cool more quickly.
Storage: You can store these old fashioned lemon bars with graham cracker crust in the fridge in an airtight container, or in the 9x9 pan where it was baked if it comes with a lid! It should last up to 4 days in the fridge.
Nutrition
Serving: 1 slice | Calories: 264 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 143 mg | Sodium: 164 mg | Potassium: 87 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 685 IU | Vitamin C: 10 mg | Calcium: 47 mg | Iron: 1 mg
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