These lemon squares with graham cracker crust are far from ordinary! The lemon filling is exceptionally creamy and bursting with flavor, thanks to the addition of sweetened condensed milk and cream cheese. They bake to perfection, maintaining a firm texture without being overly runny. The graham cracker crust adds a fabulous twist, making these bars an ideal treat for any graham cracker enthusiast.
These graham cracker crust lemon bars are the perfect addition to any BBQ or celebration! Their creamy, flavorful filling offers a refreshing treat that's sure to impress guests. The unique graham cracker crust adds a fun twist, making them stand out at any gathering. Whether it's a summer BBQ, a birthday party, or a festive holiday event, these lemon bars are sure to be a hit with their beautiful presentation and irresistible taste!
Love lemon? Check out my lemon curd muffins, lemon cardamom cookies, and my lemon curd cheesecake. If you love graham cracker crusts, check out my strawberry tart!
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Why you'll love this recipe
- Creamy Texture: The combination of sweetened condensed milk and full-fat cream cheese in the filling creates an exceptionally creamy and smooth texture. Each bite melts in your mouth, providing a rich and indulgent experience that sets these lemon bars apart from the rest.
- Vibrant Lemon Flavor: Using fresh lemon juice ensures a bright, tangy flavor that truly shines. The natural acidity of fresh lemons create a refreshing contrast to the sweetness of the filling, making these bars incredibly flavorful and satisfying!
- Ease of Preparation: Lemon squares with graham cracker crust recipe is straightforward and easy to follow, making it perfect for both novice and experienced bakers. The steps are simple—baking the graham cracker crust first, then preparing the filling, and baking again. Plus, the ingredients are common and easily accessible, making this a go-to recipe for any occasion
Equipment
Ingredients
Let's make graham cracker crust lemon bars!
- Fresh Lemon Juice: Using juice from fresh lemons is crucial for achieving a bright, zesty flavor that defines classic lemon bars. Fresh lemon juice provides a natural acidity and tanginess that can't be matched by bottled juice. This freshness enhances the overall taste, making each bite burst with authentic lemon flavor.
- Sweetened Condensed Milk: This ingredient is key for adding sweetness and a rich, velvety texture to the lemon filling. Sweetened condensed milk thickens the filling while adding a luscious sweetness that balances the tartness of the lemon juice. Its creamy consistency ensures that the filling is smooth and indulgent.
- Graham Cracker Crumbs: Using crumbs made from whole graham crackers for the crust adds a fresh, slightly sweet and crunchy base. Store bought graham cracker crumbs lack flavor. This crust is not only delicious but also sturdy enough to hold the creamy filling in these graham cracker crust lemon bars.
- Full-Fat Cream Cheese: Full-fat cream cheese is essential for creating a filling that is extra creamy and rich. The high-fat content contributes to a smooth, luxurious texture that makes each bite of the lemon bar incredibly satisfying. The cream cheese also adds a subtle tang that enhances the overall flavor profile of these graham cracker crust lemon bars.
- Egg Yolks: Egg yolks are vital for binding the filling together. They ensure that the mixture sets properly during baking, giving the bars their firm yet tender consistency. The yolks also add richness and depth to the filling, making it more cohesive and structurally sound, so the bars hold their shape when cut and served.
See recipe card below for quantities.
Substitutions
- Add coconut to the graham cracker crust lemon bars for a tropical twist! Adding it on top after it's baked would be amazing too.
- Top with fresh berries and whipped cream as a plated dessert at a dinner party.
- Ground ginger in the crust would add an awesome flavor with the zingy lemon!
This graham cracker crust lemon bar recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. Line an 8X8 pan with parchment paper. Preheat the oven to 350°F. Crush whole graham crackers until you have 1 ½ cups of crumbs. Press evenly in the baking pan. Use a measuring cup to pack it in. Bake for 10 minutes.
Step 2. In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
Step 3. Add the egg yolks, mix until combined.
Step 4. Add the lemon juice mix until combined and homogeneous.
Step 5. Pour the lemon filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
Step 6. Bake for 15 minutes or until the filling is set around the edges and slightly wobbly in the center. It will continue baking on the counter.
Hint: Line the baking pan with parchment paper, ensuring the paper goes up and over the sides a bit to have something to grab to remove the graham cracker curst lemon bars easily.
Pro tips
- Don't Over bake: Keep a close eye on the bars while they bake. Over baking can cause the filling to become curdled and lose its creamy texture. The bars are done when the edges are set, but the center still has a slight jiggle. They will continue to set as they cool.
- Chill Before Cutting: Allow the lemon bars to chill in the refrigerator for at least a few hours or overnight before cutting. This ensures that the filling sets properly and the bars hold their shape when sliced, giving you clean, sharp edges.
- Beat the Sweetened Condensed Milk and Cream Cheese First: Start by beating the sweetened condensed milk and full-fat cream cheese together until the mixture is smooth and creamy. This ensures there are no lumps and creates a smooth base before adding the other ingredients like lemon juice and egg yolks.
- Bake the Crust First: Press the crust firmly into the baking dish to form the crust and bake it separately for about 10 minutes. This step helps to set the crust and provides a solid foundation for the lemon filling. Once the crust is slightly golden and set, pour in the filling and continue baking.
FAQ
Can I freeze these lemon bars?
Yes you can! Place the graham cracker crust lemon bars in an airtight container, making sure to place parchment paper in between to prevent them from sticking together. Place in the refrigerator overnight to thaw before eating.
Do lemon bars need to be refrigerated?
Yes! These graham cracker crust lemon bars are best eaten cold, the texture is not right when they are warm and will spoil if left out on the counter.
How do I know the bars are done baking?
The edges will look set and the middle will be just slightly jiggly.
Storage
Refrigerator
Place in an airtight container for up to 4 days. The graham cracker crust will get soggy the longer they stay in the refrigerator.
Freezer
Place in an airtight container, making sure to place parchment paper in between to prevent them from sticking together. Place in the refrigerator overnight to thaw before eating.
Related
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📖 Recipe
Graham Cracker Crust Lemon Bars
Equipment
- Handheld or stand mixer
- Mixing bowls
- 8X8 baking pan
- Parchment Paper
- Rubber Spatula
- Measuring cups and spoons
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs Crush up whole graham crackers
- 3 tablespoons brown sugar
- 6 tablespoons butter melted and salted or add a pinch of salt
- ½ teaspoon cinnamon
Lemon Filling
- 14 oz sweetened condensed milk 1 can
- 4 oz cream cheese room temperature, full fat, brick style
- 3 egg yolks room temperature
- ¾ cup lemon juice from fresh lemons
Instructions
Graham Cracker Crust
- Line an 8X8 pan with parchment paper. Preheat the oven to 350°F.
- Crush whole graham crackers until you have 1 ½ cups of crumbs. You can use a food processor, a blender, or place the crackers in a ziplock bag and crush them with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs and the brown sugar and cinnamon. If your butter is unsalted, add ¼ teaspoon of salt to the mixture.
- Pour the butter over the crumb mixture. Mix everything together until the crumbs are evenly coated and resemble wet sand.
- Press evenly in the baking pan. Use a measuring cup to pack it in. Bake for 10 minutes.
Lemon Filling
- In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
- Add the egg yolks, mix until combined, add the lemon juice mix until combined and homogeneous.
- Pour the lemon filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
- Bake for 15 minutes or until the filling is set around the edges and barely wobbly in the center. It will continue baking on the counter.
- After they have cooled down, place on a rack and place in the refrigerator until cold. Enjoy when cold.
Kelsey says
DIVINE!! Oh my gosh
Amanda says
thank you so much!! appreciate you leaving a review 🙂