Lemon Bars with Graham Cracker Crust

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5 from 6 votes

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!

Prep Time

15 mins

Cook Time

30 mins

Cooling time

2 hrs

Total Time

2 hrs 35 mins

Servings: 16

Calories: 201 kcal

Course: Baked Goods

Cuisine: International

Ingredients

Graham cracker crust

14 graham crackers or about 1¾ cups of graham cracker crumbs, full-sheet, 218 grams
¼ cup dark brown sugar well-packed, 55 grams
6 tablespoons unsalted butter melted and cooled slightly, plus more butter for greasing the pan, 85 grams

Lemon curd

1 cup granulated sugar 200 grams
¼ cup all-purpose flour 32 grams
¼ teaspoon salt
4 egg lightly beaten, large
lemon zest of 3
¾ cup lemon juice from 2 to 4 lemons, fresh
4 tablespoons unsalted butter cut into ½ inch cubes and softened, 57 grams

Lemon squares

powdered sugar for dusting, optional

Instructions

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 201

% 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.