Description
These Easy Creamy Lemon Bars feature a buttery graham cracker crust topped with a smooth, tangy lemon filling made from sweetened condensed milk and fresh lemon juice. Baked to perfection and chilled for a refreshing dessert that’s perfect for any occasion.
Ingredients
Crust
- 1 1/3 cups graham crackers, crushed
- 5 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
Filling
- 1 (14 oz) can sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh squeezed lemon juice (about 5-6 lemons)
To Serve (Optional)
- Whipped cream
- Powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready when your crust and filling are prepared.
- Prepare the pan: Line an 8×8 inch baking pan with two pieces of parchment paper arranged in a cross shape, overlapping the sides slightly. This will make it easier to lift the lemon bars out after baking.
- Make the crust crumbs: Place graham crackers into a food processor and blend until they turn into fine crumbs, using about 2-3 small packages to measure 1 1/3 cups of crumbs.
- Mix the crust: In a large bowl, combine the graham cracker crumbs with melted butter, kosher salt, and granulated sugar, mixing until evenly incorporated.
- Form the crust: Press the crust mixture firmly and evenly into the bottom and slightly up the sides of the prepared baking pan to create a firm base.
- Bake the crust: Bake the crust for 5 minutes, then remove it from the oven to cool slightly while you prepare the filling.
- Prepare the filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, and fresh lemon juice until the mixture is smooth and well combined.
- Pour and bake: Pour the lemon filling over the prepared crust and return the pan to the oven. Bake for 15 minutes until the filling is set but still slightly jiggly in the center.
- Cool completely: Remove from the oven and allow the lemon bars to cool completely to room temperature to ensure the filling sets properly.
- Chill: Refrigerate the cooled bars for at least 3 hours or overnight to fully firm up for the best texture and flavor.
- Serve: Once chilled, lift the bars out of the pan using the parchment handles, slice into 12 squares, and serve with optional whipped cream and a dusting of powdered sugar.
- Enjoy: Indulge in your creamy, citrusy lemon bars that are the perfect balance of tart and sweet.
Notes
- For best results, use fresh lemon juice as bottled lemon juice can alter the flavor.
- Ensure the lemon bars are fully chilled before slicing for clean cuts.
- Use parchment paper to easily remove bars from the pan without breaking.
- Store any leftovers covered in the refrigerator for up to 4 days.
- If you prefer a less sweet bar, reduce the sugar in the crust or skip the powdered sugar topping.
