Irresistible Lemon Squares with Buttery Graham Cracker Crust
A Refreshing and Easy-to-Make Dessert
Nothing beats a refreshingly tangy bite of lemon squares on a warm afternoon, especially in the heart of summer. These bars strike the perfect balance between sweet and tart, thanks to the fresh burst of lemon juice and the velvety curd that melts in your mouth.
The gooey filling sits on a buttery Graham cracker crust. The crisp base contrasts beautifully with the soft, creamy layer above. The hardest part? Be patient enough to let them cool before slicing! Whether for a summer party or a quiet treat at home, these easy-to-make lemon bars will satisfy any lemon lover.
With the richness of sweetened condensed milk and the zesty lemon infusion, every bite is a delightful mix of flavours. This simple recipe proves that great desserts don’t require hours in the kitchen—just the right ingredients and a love for all things sweet and sour.
Why You’ll Love This Recipe
These lemon squares are more than just a dessert—they’re an experience!
✔ Perfect Balance of Sweet & Tart – The lemony filling is smooth, creamy, and packed with citrus flavour.
✔ Easy to Make – No electric mixer required, just simple ingredients and a whisk.
✔ Crunchy Yet Gooey Texture – A crisp graham cracker base with a soft, custard-like filling.
✔ Make-Ahead Friendly – Stores well in the fridge or freezer, perfect for prepping in advance.
Ingredients for Lemon Squares
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup (1 stick) unsalted butter, melted
For the Lemon Filling
- ¾ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 4 eggs
- 2 large yolks
- ½ cup all-purpose flour
- 1¼ cups granulated sugar
- 2 cans (14 oz each) sweetened condensed milk
For the Finishing Touch
- 2 tablespoons powdered sugar (for dusting)
How to Make Perfect Lemon Squares with a Buttery Graham Cracker Crust
Step 1: Prepare the Graham Cracker Crust
Preheat the oven to 355°F (180°C). Pulse graham crackers into fine crumbs using a food processor. If you don’t have one, place them in a ziplock bag and crush them with a rolling pin until they resemble fine sand. Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl until evenly moistened. Press the mixture firmly into a lined baking dish, using the back of a spoon or spatula to create an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.
💡 Pro Tip: Letting the crust cool before filling prevents it from getting soggy!
Step 2: Make the Lemon Filling
Whisk together the eggs, yolks, granulated sugar, and flour in a large bowl until smooth. Add the sweetened condensed milk, lemon zest, and freshly squeezed lemon juice, mixing well until thoroughly combined. The mixture should be creamy and free of lumps. Pour the lemon mixture over the cooled crust, spreading it evenly. Return the baking dish to the oven and bake at 325°F (163°C) for 25-30 minutes, or until the edges are set while the centre remains slightly jiggly.
Step 3: Cool, Slice, and Serve
Once baked, let the lemon bars cool at room temperature for about an hour. Then, transfer them to the refrigerator and allow them to chill for at least 5-7 hours, or ideally overnight, to fully set. When ready to serve, use the parchment paper handles to carefully lift the dessert out of the pan and place it on a cutting board. Slice into 9 (3×3) or 16 (4×4) squares, wiping the knife between cuts for clean edges. Light dust with powdered sugar before serving for an extra touch of elegance.
Storage Tips
✅ Room Temperature: Store in an airtight container for up to 1 day.
✅ Refrigerator: Keep in an airtight container for 3-4 days.
✅ Freezer: Store in a ziplock bag, separating layers with wax paper. Thaw for 10-15 minutes at room temperature before serving.
💡 Pro Tip: Serve chilled straight from the fridge for an extra refreshing treat!
Loved This Recipe? Try It Today!
Now that you have all the tips and tricks, it’s time to bake your own delicious Lemon Squares with a Buttery Graham Cracker Crust! Give it a try, and let us know how they turned out. Don’t forget to share your creations on social media and tag us! 🍋✨
Lemon Squares with Graham Cracker Crust: (FAQs)
Q: How do I prevent my graham cracker crust from becoming soggy?
To prevent a soggy crust, pre-bake it for about 10 minutes before adding the lemon filling. Let it cool slightly before pouring the mixture on top. This step helps create a firm base that holds up well after baking.
Q: Can I use bottled lemon juice instead of fresh lemons?
Freshly squeezed lemon juice is always recommended for the best flavour. Bottled lemon juice often contains preservatives and lacks fresh lemons’ bright, zesty taste. If you must use bottled juice, ensure it’s 100% pure with no added ingredients.
Q: How do I get clean slices when cutting lemon squares?
For clean, sharp edges, use a sharp knife and wipe the blade with a damp cloth between cuts. Chilling the bars for several hours (or overnight) also helps them set properly, making them easier to slice neatly.
Q: Can I make lemon squares ahead of time?
Yes! Lemon squares are perfect for making ahead. Store them in an airtight container in the refrigerator for 3-4 days, or freeze them for more extended storage. Just let them thaw at room temperature for 10-15 minutes before serving.
Q: How do I know when my lemon bars are fully baked?
The edges should be set, and the centre should be slightly jiggly but not runny. Overbaking can make them dry and less creamy, so remove them from the oven as soon as they reach this stage.
Q: Can I use a different type of crust instead of graham crackers?
Absolutely! If you prefer, you can use a shortbread crust for a more traditional lemon bar texture. Replace the graham cracker crumbs with flour, butter, and sugar, and follow the same baking process.
Q: What’s the best way to store leftover lemon squares?
For short-term storage, keep them in an airtight container in the fridge. If you need to store them longer, place them in a freezer-safe container with layers separated by wax paper. When ready to eat, let them thaw at room temperature for a few minutes.
Lemon Squares with Graham Cracker Crust recipe
Equipment
- Mixing Bowls (for crust and filling)
- Whisk (for mixing ingredients)
- Spatula (for pressing crust and spreading filling)
- Food Processor or Rolling Pin (for crushing graham crackers)
- 9x9-inch Baking Dish (or similar size)
- Parchment Paper (for easy removal)
- Oven (baking at 355°F and 325°F)
- Refrigerator (for chilling the squares)
- Knife (for slicing)
Ingredients
- Citrus Flavor Boost
- ¾ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- Smooth and Creamy Texture
- 4 eggs
- 2 large yolks
- ½ cup all-purpose flour
- Perfect Sweetness and Depth
- 1¼ cups granulated sugar
- 2 cans 14 oz each sweetened condensed milk
- Final Touch for Extra Appeal
- 2 tablespoons powdered sugar for dusting
Instructions
- Step 1: Prepare the Graham Cracker Crust
- Preheat the oven to 355°F (180°C).
- Pulse graham crackers into fine crumbs using a food processor. If you don’t have one, place them in a ziplock bag and crush them with a rolling pin.
- Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl until moistened.
- Press the mixture firmly into a lined baking dish using a spoon or spatula.
- Bake for 10 minutes, then remove from the oven and let it cool slightly.
- 💡 Pro Tip: Letting the crust cool before filling prevents it from getting soggy!
- Step 2: Make the Lemon Filling
- Whisk together the eggs, yolks, granulated sugar, and flour in a large bowl until smooth.
- Add the sweetened condensed milk, lemon zest, and freshly squeezed lemon juice. Mix well until thoroughly combined.
- Pour the lemon mixture over the cooled crust.
- Return the baking dish to the oven and bake at 325°F (163°C) for 25-30 minutes. The edges should be set while the center remains slightly jiggly.
- Step 3: Cool, Slice, and Serve
- Once baked, let the lemon bars cool at room temperature for 1 hour.
- Transfer to the refrigerator and chill for at least 5-7 hours (or overnight for best results).
- Use the parchment paper handles to carefully lift the dessert from the pan and place it on a cutting board.
- Slice into 9 (3x3) or 16 (4x4) squares, wiping the knife between cuts for clean edges.
- Lightly dust with powdered sugar before serving.
Notes
- Flavor Balance: The tangy lemon flavor pairs well with the sweet, creamy filling and buttery crust.
- Serving Suggestion: Best served chilled for a firm texture and intense lemon taste.
- Make-Ahead Tip: Can be stored for up to 4 days in the fridge or frozen for longer shelf life.
- Customization: Add a pinch of salt or a hint of vanilla extract for extra depth.
Nutrition Value (Per Serving)
(Approximate values based on 16 servings)| Nutrient | Amount per Square (16 servings) |
| Calories | ≈ 339 kcal |
| Carbohydrates | ≈ 50g |
| Sugar | ≈ 40g |
| Protein | ≈ 6g |
| Fat | ≈ 14g |
| Saturated Fat | ≈ 8g |
| Cholesterol | ≈ 90mg |
| Sodium | ≈ 100mg |
