Lemon Bars with Graham Cracker Crust
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Cooling time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
16
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Calories
201 kcal
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Course
Baked Goods
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Cuisine
International
Lemon Bars with Graham Cracker Crust
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Elevate your Lemon Bars with Graham Cracker Crust instead of the traditional shortbread. Just mix graham cracker crumbs, sugar, and butter to make a bottom crust, top the graham cracker cookie crust with lemon curd, and bake until firm. Once cool, use parchment to lift out the lemon bars, cut your lemon squares, and dust with powdered sugar!
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Ingredients
Graham cracker crust
- 14 (218 grams) full-sheet graham crackers or about 1¾ cups of graham cracker crumbs
- ¼ cup (55 grams) well-packed dark brown sugar
- 6 tablespoons 85 grams unsalted butter melted and cooled slightly, plus more butter for greasing the pan.
Lemon curd
- 1 cup (200 grams) granulated sugar
- ¼ cup (32 grams) all-purpose flour
- ¼ teaspoon salt
- 4 large eggs lightly beaten
- zest of 3 lemons
- ¾ cup fresh lemon juice from 2 to 4 lemons
- 4 tablespoons (57 grams) unsalted butter cut into ½ inch cubes and softened
Lemon squares
- powdered sugar for dusting, optional
Instructions
- Heat your oven to 325℉. Line your pan with parchment paper if you are using it, then butter your pan or parchment.
Graham cracker crust
- Add the graham crackers to your food processor and blitz until they have been turned completely into crumbs.
- Add the sugar and blitz to mix. Then add the melted butter and blitz to thoroughly combine.
- Press the graham cracker cookie crust thoroughly into the prepared pan and bake for about 16 to 18 minutes until the crust is just starting to lightly brown.
- Remove and let cool.
Lemon curd
- Whisk together the granulated sugar, flour, and salt in a medium sized sauce pan, ideally one with sloped sides if you have one. Then beat in the eggs, lemon zest, and lemon juice.
- Heat the sauce pan over medium low-heat, stirring constantly, for about 6 to 8 minutes until the curd starts to thicken and the temperature reaches 160℉ on an instant read thermometer if you have one. If the curd starts to steam, remove the pan from the burner and turn down the heat slightly.
- Remove the pan from the heat and stir in the softened butter. Once the butter has been incorporated, strain the curd on top of the graham cracker cookie crust and bake for 8 to 12 minutes until the curd has just set. It should still have a bit of jiggle.
- Let the lemon bars cool in the pan. Cover and refrigerate if not serving immediately.
Lemon squares
- Cut your lemon bars into 16 two-inch lemon squares. Then dust with powdered sugar to serve, if you like.
Notes
- This lemon bar recipe makes 16 2 inch lemon squares.
- Binder clips are a great tool to use when lining a pan with parchment. Just be sure to remove the binder clips before baking!
- Pressing down the graham cracker crust well ensures that the graham cracker base will hold together and not crumble.
- It's important to heat the lemon curd slowly while whisking to prevent your eggs from scrambling!
- Wiping your knife between cuts will help you to get lemon squares with clean edges.
- Leftover lemon squares can be kept in the refrigerator for three days.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
60mg
(20%)
Sodium
135mg
(6%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
279IU
(6%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 135mg | 6% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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