partially eaten lemon bar with graham cracker crust

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

lemon juice in juicer.
peeled lemon and strips for garnish.
Lemon-Bars on a plate.
lemon juice in juicer.
bowl of ingredients for graham cracker crust.
crust in baking dish.
egg and lemon filling whisked in a bowl.
baking dish of cooled lemon bars not cut.
lemon bars on plates.

FREQUENTLY ASKED QUESTIONS AND ANSWERS ABOUT OATMEAL

Yes! These lemon bars actually taste better the next day after the flavors have had time to meld. Make them up to 2 days ahead and store covered in the refrigerator.
Make sure you’re baking the filling long enough – it should be set and not jiggly in the center. Also, don’t skip the cooling time, as the filling continues to set as it cools.
While you can, fresh lemon juice makes a significant difference in flavor. The bright, tangy taste of fresh lemons really shines in this recipe.
The crust should be golden brown around the edges and set in the center. It typically takes 10-12 minutes at 350°F.
Absolutely! Use a 9×13 pan and increase the baking time by 5-10 minutes for both the crust and filling.
Use a sharp knife wiped clean between cuts, and make sure the bars are completely cooled before cutting.
Yes, substitute the butter with a plant-based butter alternative that works well for baking.
The filling should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a tablespoon of lemon juice.
Absolutely! A touch of vanilla extract or almond extract can add lovely depth to the lemon flavor.
Regular granulated sugar works perfectly fine – just use the same measurements as called for in the recipe.
Yes, whisk the filling ingredients until completely smooth to avoid any lumps of flour in your finished bars.
While graham cracker crust is traditional, you could try shortbread cookie crumbs or even crushed vanilla wafers for a different twist.
Lemon-Bars
partially eaten lemon bar with graham cracker crust

Lemon Bars with Graham Cracker Crust

A classic dessert using fresh picked lemons, these lemon bars are the best you'll ever have.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine General
Servings 8 Served

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.
Keyword dessert
Tried this recipe?Let us know how it was!