These easy creamy lemon bars combine a buttery graham cracker crust with a smooth, tangy lemon filling made from sweetened condensed milk. With just a handful of ingredients and minimal prep time, this dessert delivers bright citrus flavor and a luscious texture in every bite. Perfect for gatherings, holidays, or an everyday treat, these lemon bars are simple to make and always a crowd-pleaser.

Why You’ll Love This Recipe

First, this recipe uses only a few basic ingredients that you may already have in your kitchen. The filling comes together in minutes with no complicated steps.

Second, the texture is irresistibly creamy and smooth, balanced by the slight crunch of the buttery graham cracker crust.

It is also a wonderful make-ahead dessert. Since the bars need time to chill and set, you can prepare them a day or two in advance, making entertaining stress-free.

Finally, the bright lemon flavor makes these bars refreshing in warmer months, yet comforting enough to enjoy all year round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust
1 ⅓ cups graham cracker crumbs (about 10 full graham cracker sheets)
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
½ teaspoon kosher salt

Creamy Lemon Filling
1 (14-ounce / 396 g) can sweetened condensed milk
3 large egg yolks
½ cup freshly squeezed lemon juice (about 5–6 medium lemons)

Optional for serving
½ cup freshly whipped cream
2 tablespoons powdered sugar for dusting

Directions

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with two overlapping sheets of parchment paper arranged in a cross pattern. Leave some overhang on the sides to create handles for easy removal later.

In a food processor, pulse the graham crackers until fine crumbs form. Measure 1 ⅓ cups of crumbs.

In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom of the prepared pan, slightly up the sides. Use the back of a spoon or the bottom of a glass to create an even, compact layer.

Bake the crust for 5 minutes. Remove from the oven and let it cool slightly while you prepare the filling.

In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, and fresh lemon juice until smooth and fully combined.

Pour the lemon filling over the pre-baked crust, spreading it evenly.

Bake for 15 minutes, or until the center is just set but still slightly soft.

Remove from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 3 hours, or until fully chilled and firm.

Once set, lift the bars out of the pan using the parchment handles. Slice into 12 squares. Dust with powdered sugar and serve with whipped cream if desired.

Servings and timing

Servings: 12 bars

Prep Time: 15 minutes
Cook Time: 20 minutes (5 minutes for crust + 15 minutes for filling)
Cooling and Chilling Time: 3 hours
Total Time: Approximately 3 hours 35 minutes

Variations

For a citrus twist, replace half of the lemon juice with freshly squeezed lime juice for a lemon-lime version.

Add 1 tablespoon of finely grated lemon zest to the filling for extra citrus intensity.

For a dairy-free option, use sweetened condensed coconut milk instead of regular condensed milk.

You can also turn this recipe into a pie by pressing the crust into a 9-inch pie dish and baking as directed.

For a berry topping, spoon a homemade blueberry or blackberry sauce over the chilled bars just before serving.

Storage/Reheating

Store the lemon bars covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Because of the egg yolks and condensed milk, they must remain chilled.

To freeze, allow the bars to cool and set completely. Place them in a freezer-safe container with parchment between layers if stacking. Freeze for up to 2 months.

To thaw, transfer the bars to the refrigerator and let them thaw overnight. These bars are best served chilled, so reheating is not necessary.

FAQs

How do I know when the lemon bars are done baking?

The center should look set but still slightly soft. It will continue to firm up as it cools and chills in the refrigerator.

Can I use bottled lemon juice instead of fresh?

Yes, bottled lemon juice works, but fresh lemon juice provides a brighter and more natural flavor.

Why do I need to pre-bake the crust?

Pre-baking ensures the crust stays firm and does not become soggy once the filling is added.

Can I make these lemon bars ahead of time?

Yes, you can prepare them up to 2 days in advance and store them in the refrigerator until ready to serve.

How do I get clean slices?

Chill the bars thoroughly, then use a sharp knife wiped clean between each cut for neat edges.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time.

Can I freeze individual slices?

Yes, wrap each slice tightly in plastic wrap and place them in a freezer-safe container.

What if my filling looks runny?

It may need more chilling time. Make sure it chills for at least 3 hours to fully set.

Can I add lemon zest to the filling?

Absolutely. Adding 1 tablespoon of finely grated zest enhances the lemon flavor.

Do these bars need to be refrigerated while serving?

They can sit at room temperature for about 1 hour during serving, but should be returned to the refrigerator afterward.

Conclusion

Easy creamy lemon bars are the perfect balance of sweet and tangy with a smooth, rich filling and buttery graham cracker crust. With minimal ingredients and simple steps, this dessert is approachable for bakers of any skill level. Whether you are preparing them for a special occasion or simply craving a refreshing treat, these lemon bars are sure to become a favorite in your home.

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