Lemon Bars With Graham Cracker Crust


For the Crust:

  • 1 ½ cups of finely ground graham cracker crumbs
  • 70 grams of melted butter
  • 1 tablespoon of granulated sugar

For the Filling:

  • 1 ¾ cups of granulated sugar
  • ⅓ cup of all-purpose flour
  • Zest from 1 lemon (about 1 tablespoon)
  • ¼ teaspoon of kosher salt
  • 5 large eggs
  • ⅔ cup of freshly squeezed lemon juice
  • 1 teaspoon of pure vanilla extract
  • 115 grams of butter, melted and cooled
  • 1 tablespoon of powdered sugar for dusting


  1. Preheat your oven to 180°C (350°F) and line a 9×9-inch baking pan with parchment paper.
  2. To make the crust, either use a food processor to finely grind the graham crackers or place them in a Ziplock bag and crush them until they become fine crumbs.
  3. In a small to medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Stir until the crumbs are thoroughly coated with the butter.
  4. Transfer the crumb mixture into the prepared 9×9-inch pan, then press it down firmly and evenly to create the crust.
  5. Bake the crust in the preheated oven for 5-8 minutes, ensuring it doesn’t burn. Once done, remove the crust from the oven and let it cool to room temperature.
  6. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, lemon zest, and kosher salt.
  7. Add the eggs, lemon juice, vanilla extract, and melted butter to the dry ingredients. Mix until just combined.
  8. Pour the filling over the crust and spread it out evenly.
  9. Bake in the preheated oven at 180°C (350°F) for 20-25 minutes, until the edges of the bars turn golden brown and the center sets.
  10. Allow the lemon bars to cool to room temperature, then refrigerate them for at least 4 hours, or overnight, to set.
  11. Before serving, dust the bars with powdered sugar, slice them into squares, and savor the deliciousness!

Additional Tips:

  • For the best texture and flavor, refrigerate the lemon bars for at least 4 hours or overnight to allow them to set properly.
  • To ensure a smooth and creamy filling, make sure your ingredients, especially the eggs, are at room temperature.
  • Avoid opening the oven door prematurely, as sudden temperature changes can cause the bars to collapse or crack.
  • To prevent sticking, always use parchment paper to line your baking pan.

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