Lemon Squares with Graham Cracker Crust recipe
Lemon Squares with Graham Cracker Crust offer the perfect balance of sweet and tart, with a gooey lemon filling over a buttery, crunchy crust. These refreshing treats are easy to make and irresistibly creamy, zesty, and delicious!
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 |