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Tangy Lemon Bars with Crispy Graham Cracker Crust

These lemon bars with a graham cracker crust are light, bright, and irresistible — a perfect single-bite dessert for holidays or a refreshing summer treat.

lemon bars with graham cracker crust on black plate with sliced lemons and a blue napkin.

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If you love quick, fuss-free desserts, these lemon bars with a graham cracker crust are a must-try. The buttery graham crust pairs perfectly with a tangy, custardy lemon filling for bars that are both creamy and refreshing.

Why this recipe works

lemon squares with graham crust on black plate with sliced lemons and a blue napkin.
  • You only need six simple ingredients to make these lemon bars — quick and convenient.
  • The texture is light and bright, making these bars an ideal summer dessert.
  • They’re easy to prepare, making the recipe fun to share with kids or novice bakers.

Ingredients

lemon cream cheese bars with graham cracker crust on black plate with sliced lemons and a blue napkin.

Graham Cracker Crust for Bars

  • Graham cracker crumbs: Regular or honey graham crackers both work well.
  • Sugar: Granulated white sugar is recommended; brown sugar can be used for a deeper flavor.
  • Butter: Salted butter is preferred; if using unsalted, add a pinch of salt.

Lemon Bar Filling

  • Sugar: Granulated white sugar.
  • Flour: All-purpose flour to help set the filling.
  • Eggs: Provide structure and a silky texture.
  • Fresh lemon juice: Freshly squeezed gives the brightest flavor.
  • Confectioners’ sugar: Optional, for dusting before serving.

How to make lemon bars with graham cracker crust

lemon bars with graham cracker crust on black plate with sliced lemons and a blue napkin.
  1. Preheat the oven to 350°F (175°C).
  2. Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang for easy removal.
  3. Combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan and bake for about 10 minutes.
  4. Reduce the oven temperature to 325°F (160°C).
  5. In a large bowl, whisk together the sugar and flour. Add the eggs and fresh lemon juice, whisking until fully combined and smooth.
  6. Pour the lemon filling over the pre-baked graham cracker crust. Bake for 22–25 minutes, until the center is set but still slightly jiggly.
  7. Remove from the oven and let the bars cool completely at room temperature.
  8. Chill thoroughly in the refrigerator to allow the filling to firm up for clean slicing.
  9. Use the parchment overhang to lift the bars from the pan. Dust with confectioners’ sugar and, if desired, a little lemon zest. Cut into squares and serve.

Storage: Keep bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze individually wrapped bars for up to three months.

FAQ and expert tips

Can I make lemon bars with graham cracker crust?

Yes. A graham cracker crust is a delicious alternative to a traditional shortbread crust and pairs beautifully with the lemon filling.

Can you freeze lemon bars?

Yes. Cool the bars completely, refrigerate until cold, then slice and wrap each piece individually before freezing.

What is the best way to cut lemon bars?

Chill the bars thoroughly in the refrigerator before slicing. Wipe the knife clean between cuts for neat edges.

graham cracker lemon bars on black plate with sliced lemons and a blue napkin.

Looking for other easy dessert recipes?

  • Orange Chocolate Cake
  • How to Improve Boxed Cake Mix
  • Vegan Blondies
  • Cream Cheese Frosting Without Butter

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Comments are welcome — feedback and ratings are always appreciated!

lemon bars with graham cracker crust on a black plate.

Lemon Bars with Graham Cracker Crust

These lemon bars with graham cracker crust are light, bright and delicious. The perfect holiday treat or summer dessert in one bite.
5 from 13 votes

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Course: Dessert
Cuisine: American
Prep Time: 5
Cook Time: 22
pre-bake graham cracker crust: 10
Total Time: 37
Servings: 24 bars
Calories: 173kcal
Author: Aubrey
Cost: $8

Equipment

  • 1 9×13 inch glass baking pan

Ingredients

Graham Cracker Crust

  • 2¼ cups graham cracker crumbs (about 18 full sheet crackers)
  • ⅓ cup granulated white sugar
  • 9 tablespoons salted butter, melted

Lemon Bar Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 1 cup fresh lemon juice (about 4 lemons)
  • 1 tablespoon confectioners’ sugar (optional, for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang.
  3. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake about 10 minutes.
  4. Lower the oven temperature to 325°F (160°C).
  5. In a large bowl, whisk sugar and flour, then add eggs and lemon juice until smooth.
  6. Pour the filling over the crust and bake 22–25 minutes until the center is set.
  7. Cool completely at room temperature, then refrigerate until chilled.
  8. Lift from the pan using the parchment overhang, dust with confectioners’ sugar, and cut into squares.

Notes

Storage: Store in an airtight container in the refrigerator for up to one week. Freeze individual bars for up to three months.

Nutrition

Calories: 173kcal
|
Carbohydrates: 28g
|
Protein: 2g
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