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When your neighbor brings you a bag of fresh lemons from their yard, making lemon bars with graham cracker crust is absolutely a must! I just could not believe the difference between fresh lemons right off the tree and store-bought lemons. As someone who’s always looking for ways to lighten up classic recipes while keeping all the flavor, these lemon bars with graham cracker crust have become my go-to when I want something indulgent yet slightly healthier.
There’s something magical about the combination of tangy lemon filling and that buttery graham cracker crust that just screams comfort food. These lemon squares with graham cracker crust are perfect for potlucks, afternoon tea, or when you simply need a bright pop of citrus to brighten your day. And if lemon is your thing, don’t miss my Lemon Olive Oil Cake with Balsamic Raspberries.
All About Lemons: Fresh vs. Store-Bought
I don’t usually make such a big deal out of a lemon, but the difference between fresh off the tree and store-bought was enormous, both in looks and taste. Several things stood out about those backyard beauties:
The fresh lemons were two to three times bigger than store-bought lemons. The skin on store-bought lemons was really thick and hard, while the backyard lemons had softer skin and less pith on the inside. Most importantly, the fresh lemons from her garden were incredibly juicy – I got three to four times more juice from her lemons than the store-bought ones. The flavor was off the charts! Sweeter, tangier, more lemony (if that’s a thing) than lemons bought at the grocery store.
My recipe for lemon bars with graham cracker crust calls for 2-3 average, store-bought lemons. I only needed one of the “right off the tree” variety to get all the juice and zest used in this recipe, so keep that in mind when making these lemon bars with graham crust. If you live in an area where neighbors offer fresh lemons, be sure to take advantage of it – you’ll get twice the juice and three times the flavor! You might try farmer’s markets too if you live in an area with lemon trees. So, when life hands you a lemon (or a bag of lemons), get in the kitchen and have some fun. It is such a versatile ingredient and one I love.
How to Make Perfect Lemon Zest Curls
You’ll notice I garnished my lemon bar with graham cracker crust with adorable little lemon zest curls (they’re cute, right?). Here’s how to make them:
To make lemon zest curls, simply use a vegetable peeler to peel off a large strip of lemon peel. Then, using a sharp knife, slice little strips from the lemon peel. If they’re thin enough, they’ll curl with a gentle squeeze. I use these beautiful curls to garnish cakes, muffins, salads, and even roast chicken. They add such an elegant touch to any dish!
Ingredients used in this recipe
For the Crust:
- Graham cracker crumbs
- Lakanto monk fruit sugar substitute
- Lakanto brown sugar substitute
- Land O’Lakes Canola Light butter
For the Filling:
- Large eggs at room temperature
- Lakanto monk fruit granulated sugar
- Grated lemon zest (2 lemons)
- Freshly squeezed lemon juice (2-3 lemons)
- All-purpose flour
For Preparation:
- Cooking spray
- Lakanto confectioners’ sugar substitute, for dusting
- Lemon for zest curls and/or fresh raspberries to garnish (optional)
Ingredient Substitutions
- While I love using sugar substitutes to remove added sugar from the recipe and make it a bit lighter, you can absolutely use regular granulated sugar, brown sugar, and confectioners’ sugar if you prefer.
- Regular butter works perfectly fine too if you don’t have the light version on hand.
- To make this recipe gluten-free, simply substitute gluten-free all-purpose flour and gluten-free graham crackers for the gluten-free graham cracker crust. The texture and taste remain absolutely delicious!
How to Make Lemon Bars with Graham Cracker Crust
- Preheat your oven to 350°F and spray an 8×8 casserole dish or baking pan with cooking spray. If you don’t have this size, you can use a 9×9 baking pan – just note that the bars will be thinner and you may need to reduce baking time by 5 minutes. Juice your lemons. I just an inexpensive citrus juicer that has a measuring cup (very handy) to get the job done but you can also use a reamer or a more sophisticated juicer if you have one.
- Mix the graham cracker crumbs, sugars, and melted butter in a small bowl until all the crumbs are moistened with butter. Press the mixture into the bottom of your prepared pan to form the crust.
Pro Tips
2) I keep my confectioner’s sugar in a small powdered sugar shaker in my spice cabinet so it’s always ready to finish desserts.
3) For the best results, make sure your eggs are at room temperature before whisking them into the filling. This helps create a silky, smooth texture in your finished bars.
4) One last tip: be sure to let the lemon bars completely cool before cutting and dusting with confectioner’s sugar otherwise, the sugar melts right into the lemon bars.
FREQUENTLY ASKED QUESTIONS AND ANSWERS ABOUT OATMEAL
How to Store Leftovers
Store your lemon bars with graham cracker crust in an airtight container in the refrigerator for up to 5 days. The graham cracker crust stays surprisingly crisp! You can also freeze these lemon squares with graham cracker crust for up to 3 months – just wrap individual squares in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
For the freshest taste, dust with confectioners’ sugar just before serving rather than storing them already dusted.
Try These Other Delicious Bar Recipes!
If you love this recipe, please leave a comment and rating below! I’d love to hear how yours turned out. And if you’re looking for more amazing bar and square recipes, be sure to try some of my other favorites: Happy baking, and enjoy every bright, lemony bite
Lemon Bars with Graham Cracker Crust
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
FOR THE CRUST:
- 3/4 Cup Graham cracker crumbs, about 5 1/2 graham cracker sheets
- 1 Tbsp. Lakanto monk fruit sugar substitute
- 1/2 Tbsp. Lakanto brown sugar substitute
- 2 Tbsp. Land 'o Lakes Canola Light butter, melted
FOR THE FILLING:
- 4 Large eggs at room temperature
- 1 1/2 Cups Lakanto monk fruit granulated sugar
- 1 Tbsp. Grated lemon zest (2 lemons)
- 1/2 Cup Freshly squeezed lemon juice (2-3 lemons)
- 1/2 Cup All purpose flour
FOR THE PREPARATION
- Cooking spray
- Lankanto confectioners’ sugar substitute, for dusting
- 1/2 Lemon, for Lemon zest curls and/or fresh raspberries to garnish, optional
Instructions
- Preheat the oven to 350 degrees F. Spray a 8 x 7 inch casserole dish or baking pan with cooking spray
- Mix the graham cracker crumbs, sugars and melted butter in a small bowl until all the crumbs are moistened with the butter. Dump the crust into the prepared pan and press until you form the crust on the bottom of the pan or dish.
- Refrigerate for 30 minutes until really cold. Then, bake the crust until golden and lightly browned around the edges, about 10-12 minutes. Let cool slightly.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour in a large bowl. Pour over the crust and bake for 25 - 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares and dust with confectioners’ sugar
- Garnish with tiny curls of lemon zest or fresh raspberries.
