These Lemon Bars with Graham Cracker Crust are rich, decadent, brightly flavored lemon cheesecake bars that explode with sweet and tangy flavor in every bite. And bonus - these tangy lemon bars are super easy to make!
We love this Lemon Bars with Graham Cracker Crust recipe for an easy summer dessert. They are easy to make, are super easy to transport to backyard barbecues, church potlucks and days at the beach with the family!
Why we love these Lemon Bars with Graham Cracker Crust
Cheesecake is such a classic dessert, and lemon cheesecake is right up there at the top with all of the best cheesecake flavors, don't ya think?
Now, if you're like me, if you love cheesecake, then you absolutely adore cheesecake bars. If that's you, then you're in luck with this easy dessert recipe! I have some of the best lemon cheesecake bars you'll ever eat. And the best part is that they're easy to make. You don't need a water bath, oven door cracking, or any other involved prep.
This recipe for our Lemon Cheesecake Bars was inspired by our Lemon Cookies from Cake Mix that we shared a while back!
Are you looking for more Blondies, Brownies and Bars?
We just love baking up delicious blondies, brownies and cookie bars like our Lemon Bars with Graham Cracker Crust! You should also check out our most popular Salted Caramel Bars!
- Chocolate Pumpkin Brownies
- PEEPS Easter Sugar Cookie Bars
- M&M Brownies for Valentine's Day
- Christmas Caramel Bars Recipe
Lemon Bars with Graham Cracker Crust Ingredients
This Lemon Bars with Graham Cracker Crust recipe only uses a few simple ingredients that are probably in your kitchen already. They're all kitchen staples and easily found in the pantry, fridge, or your local grocery store.
- Graham crackers
- Brown sugar
- Butter - melted
- Sweetened condensed milk
- Egg yolks
- Lemon juice and zest
- Vanilla
- Salt
- Powdered sugar
You can find the ingredients for this here, but you'll need to check the recipe card at the end of the post for their exact amounts of each ingredient. You can print off the recipe, save it to your recipe book if you're a Grow Subscriber, or even PIN it directly to your favorite Pinterest board!
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How to Make Lemon Bars
This lemon bar recipe is incredibly easy to make. Unlike many baked cheesecake recipes, you won't need to adjust temperatures, crack the oven door, use a water bath, or anything else. You just bake and that's it, you have light and creamy Lemon Bars with Graham Cracker Crust!
The recipe highlights are right here, but check the recipe card at the end of the post for the exact instructions.
Preheat oven to 350 degrees F and line an 8x8 square baking pan with parchment paper. Set aside.
Crush graham crackers finely and mix with brown sugar. Stir in melted butter and place into prepared baking pan. Use the back of the a spoon to press crust into the bottom of the pan.
Bake for 10 minutes and let cool.
In a mixing bowl, combine sweetened condensed milk, egg yolks, zest of 2 lemons, ½ cup fresh squeezed lemon juice (juice from about 2 large lemons), vanilla and salt.
Whisk together until smooth.
Pour on top of crust and bake for 22-26 minutes or until edges just begin to brown and center is no longer jiggly.
When cooking is complete, cool and cover and refrigerate overnight.
When you are ready to serve, cut into bars and sprinkle with powdered sugar.
Substitutions and Variations for our Lemon Bars with Graham Cracker Crust
- You can use Nilla wafers instead of graham crackers.
- If you don't have a fresh lemon, you can use Real Lemon juice.
- Use this filling with a premade graham cracker crust for an easy lemon cheesecake in a pie form instead of bars.
Equipment
- Measuring cups and spoons
- 8x8 baking pan
- Parchment paper
- Mixing bowl
FAQs about our Lemon Bars with Graham Cracker Crust
Cheesecake bars are simply a rectangular cheesecake that has been cut into squares.
Cheesecake should always be refrigerated. It seems to be a common misconception that it doesn't. I believe that stems from cheesecake being left out for several hours at parties. By the way, that is extremely dangerous!
The cheesecake is done when the edges are set and the center no longer jiggles.
Over time, ice crystals develop in cheesecake while it's frozen. After about a month, those crystals become numerous enough to change the texture of the cheesecake, making it grainy.
How to Store Lemon Bars with Graham Cracker Crust
Refrigerator: Store in an air-tight container for up to a week.
Freezer: Store in an air-tight, freezer-safe container for up to a month.
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If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!
Check out these other easy dessert recipes
- Applesauce Coffee Cake
- White Chocolate Easter Bark
- Bunny Peeps Smores Dip
- Apple Cinnamon Pie with Cinnamon Rolls
To print this Lemon Bars with Graham Cracker Crust recipe, click the recipe card below.
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Lemon Bars with Graham Cracker Crust
Ingredients
- 9 graham crackers whole crackers
- 2 tablespoons brown sugar
- 5 tablespoons butter melted
- 28 oz sweetened condensed milk 2 14 ounce cans
- 3 egg yolks
- 2 lemons juiced and zest
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F and line an 8x8 square baking pan with parchment paper. Set aside.
- Crush graham crackers finely and mix with brown sugar. Stir in melted butter and place into prepared baking pan. Use the back of the a spoon to press crust into the bottom of the pan. Bake for 10 minutes and let cool.
- In a mixing bowl, combine sweetened condensed milk, egg yolks, zest of 2 lemons, ½ cup fresh squeezed lemon juice (juice from about 2 large lemons), vanilla and salt. Whisk together until smooth.
- Pour on top of crust and bake for 22-26 minutes or until edges just begin to brown and center is no longer jiggly. When cooking is complete, cool and cover and refrigerate overnight.
- When ready to serve, cut into bars and sprinkle with powdered sugar.
allison says
Where’s the cream cheese in the recipe? Tried this EXACT recipe and it never set!!??? Hummmm???
Jennifer says
There is no cream cheese in this recipe, just eggs and sweetened condensed milk.
Alex says
I made this recipe exactly as written and it came out beautifully!! I used a home grown Meyer lemon. It setup perfectly the next day after being in the fridge. I just need to work on how to get the paper to shape to the pan perfectly as my edges were not sharp but that was my fault. Any tips on that would be appreciated!
Steve Lowes says
Absolutely looking forward to making this as my work colleague has brought in some beautiful lemonade lemons so hoping the finished product will be excellent
Will photo and give honest review.
Steve ( Zeeooh)