These delicious Lemon Bars with Graham Cracker Crust are the perfect blend of sweet and tangy flavors to satisfy a dessert craving.
These easy Lemon Bars with Graham Cracker Crust are a versatile and crowd-pleasing dessert that adds a touch of sunshine to any occasion. Whether you're hosting a lively party, celebrating a joyous shower, or contributing to a potluck gathering, these bars are the epitome of sweet elegance. Their bright citrus flavor from freshly squeezed lemon juice and luscious texture make them a standout on any dessert table. The simplicity of preparation ensures that you can whip up a batch for any event, impressing friends and family with minimal effort while delivering maximum flavor. Lemon bars with a buttery graham cracker crust are a timeless and welcomed addition to any social gathering, turning ordinary moments into extraordinary memories.
Here's what you need to make creamy Lemon Bars with a Graham Cracker Crust:
- fresh lemon juice and zest
- graham cracker crumbs
- granulated sugar
- powdered sugar
- all-purpose flour
See recipe card for quantities.
Here's how to make Lemon Bars with a Graham Cracker Crust:
1. Zest the lemons, then cut them in half and press the juice out of them.
2. In a mixing bowl, stir together the graham cracker crumbs, melted butter and sugar until well mixed. Line a 9x13 glass baking dish with parchment paper, then press the graham cracker mixture into the bottom of a pan using your hands or a spatula to firmly pack the crust into the pan. Bake the crust for 8-10 minutes until it starts to darken, then remove from the oven.
3. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon filling over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set.
4. Let the bars cool to room temperature, then refrigerate until cold. Then, cut the bars into small squares and dust them with powdered sugar before serving.
Hint: It's not necessary to line the baking dish with parchment paper, but it makes it much easier to remove the cooked bars from the pan. If not using parchment paper, be sure to grease the pan before pressing in your crust.
Want to substitute an ingredient in Lemon Bars with a Graham Cracker Crust? Here's how:
- Lemons - use fresh limes, oranges or blood oranges instead of the lemons.
Try one of this variation of Lemon Bars with a Graham Cracker Crust:
- Citrus bars - use the juice and zest of one or any combination of the following citrus fruits in place of the lemon juice and lemon zest: fresh lime, grapefruit, blood orange and/or orange adding up to the listed amounts in this recipe.
This equipment comes in handy when making Lemon Bars with a Graham Cracker Crust:
- cutting board
- juice press
- measuring cups
- measuring spoons
- mixing bowl
- silicone spatula
- parchment paper
- 9x13 glass baking dish
- mesh strainer
Store Lemon Bars Graham Cracker Crust in an airtight container in the refrigerator for up to a week.
If you're looking to extend their shelf life, you can freeze Lemon Bars by placing them in a single layer with parchment paper between each piece. When ready to enjoy, simply thaw the bars in the refrigerator for a few hours prior to eating.
Always opt for a glass baking pan when preparing these bars. Glass pans distribute heat more evenly, resulting in a perfectly baked graham cracker crust and a smooth, luscious lemon filling. The transparency of the glass also allows you to monitor the browning process, ensuring that your bars achieve the ideal golden hue without overcooking. Plus, the non-reactive nature of glass minimizes the risk of any metallic taste from using a metal pan.
The appearance of a white crust on top of your Lemon Bars can be attributed to a natural occurrence known as sugar crystallization. This happens when sugar molecules in the topping absorb moisture and then recrystallize during baking or cooling. To avoid this happening, make sure not to overmix the ingredients, particularly when combining the eggs and sugar. Additionally, ensuring an even layer of lemon filling over the and avoiding overbaking can help prevent sugar crystallization. If a white crust does appear, don't worry—it's safe to eat and won't affect the flavor of your bars. Dusting the bars with powdered sugar before serving enhances the visual appeal of the bars and covers up any unexpected crystallization.
If your Lemon Bars aren't setting as expected, there are a few factors to consider. First, ensure that you've followed the recipe accurately, paying close attention to the proportions of ingredients. Achieving the right balance of lemon juice, eggs, and sugar is crucial for the perfect consistency. Additionally, make sure your oven temperature is accurate, as undercooking can result in a runny texture. Allow the bars ample time to cool and set in the refrigerator before slicing. If you're still facing issues, consider adjusting the baking time or experimenting with the oven temperature.
Cutting Lemon Bars into neat and tidy portions can be a breeze with a few simple tips. First, ensure that your bars are thoroughly chilled in the refrigerator before slicing. This helps the lemon filling set, making it easier to achieve clean cuts. Use a sharp knife, and for even more precision, you can dip it in hot water before each cut and wipe it clean. This prevents the knife from sticking to the bars and ensures smooth, professional-looking edges. Additionally, periodically cleaning the knife during the cutting process can help maintain the integrity of each piece. By following these steps, you'll effortlessly serve up picture-perfect Lemon Bars without any mess.
Looking for other easy dessert recipes like this? Try these:
Serve these Lemon Bars with Graham Cracker Crust with one of these dinner recipes for a balanced meal the whole family will love:
Lemon Bars with Graham Cracker Crust
- Preheat the oven to 350 degrees Farenheit.
- In a mixing bowl, stir together the graham cracker crumbs, melted butter and sugar until well mixed. Line a 9x13 glass baking dish with parchment paper, then press the graham cracker mixture into the bottom of a pan using your hands or a spatula to firmly pack the crust into the pan. Bake the crust for 8-10 minutes until it starts to darken, then remove from the oven.
- While the crust bakes, zest the lemons, then cut them in half and press the juice out of them.
- Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon egg mixture over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set.
- Let the bars cool to room temperature, then refrigerate until cold. Then, cut the bars into small squares and dust them with powdered sugar before serving.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended