Easy Lemon Bars with Graham Cracker Crust are the ultimate sweet and tangy treat! With a creamy lemon filling and buttery crust, they’re made with just 7 simple ingredients and ready in under 45 minutes. They’re the perfect dessert for any occasion!

Close of up cut lemon bars with graham cracker crust topped with a piping of whipped cream and a slice of lemon.

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There’s something so irresistible about lemon desserts–they’re bright, tangy, and the perfect balance of sweet and tart. In our home, they’re a year-round favorite, with treats like lemon mascarpone cheesecake and blackberry lemon cake topping the list. But when I’m craving something simple and satisfying, these lemon bars are my go-to.

They’re everything you want in a lemon dessert: a buttery, golden graham cracker crust topped with a luscious, creamy filling (a cross between lemon cream and lemon curd) that’s made with sweetened condensed milk. The best part? They’re ridiculously easy to make and come together in no time.

The Easiest Lemon Bars

These lemon bars are a fun twist on my favorite key lime pie–just as creamy, tangy, and delicious! It’s the perfect recipe for a busy baker. Here’s why you’ll love them:

No special equipment needed: You don’t need a mixer, food processor, or any fancy tools. Just a bowl, a whisk, and a little love!
Simple graham cracker crust: Made with just 4 ingredients–graham cracker crumbs, sugar, butter, and a pinch of salt–it’s quick, buttery, and foolproof.
Easy 3-ingredient filling: The creamy lemon filling comes together with sweetened condensed milk, fresh lemon, and egg yolks. That’s it!
Quick and fuss-free. From start to finish, these bars are ready in under 45 minutes (plus some chilling!), making them perfect for when you need a last-minute dessert that impresses your guests.

Ingredients Notes

Ingredients for lemon bars with graham cracker crust.

Graham cracker crumbs. The base of our buttery crust! You can buy pre-made crumbs or crush whole graham crackers (honey-flavored is my go-to!) in a food processor. Make sure to pulse them until they are super fine for a perfectly smooth crust.
Butter. Melted butter brings the graham cracker crust together and adds that rich, golden flavor. Use unsalted butter for the best results, but if you only have salted, just skip adding extra salt to the crust.
Sweetened condensed milk. This magic ingredient creates the perfect balance of sweetness and creaminess in the filling. Be sure to grab sweetened condensed milk, not evaporated milk–they’re not the same!
Egg yolks. These are the secret to the creamy texture of the filling. Make sure to separate your eggs carefully. Save the egg whites for another recipe like Swiss meringue buttercream.
Lemon juice. Nothing beats the bright, tangy flavor of fresh lemons. Roll your lemons on the counter before juicing to get the most juice, and strain out any seeds!

The Perfect Graham Cracker Crust

A good graham cracker crust is the secret to any great bar recipe, and this one is no exception. It’s buttery, crisp, and holds together perfectly under the creamy lemon filling. The key is in the details!

First, make sure to mix the graham cracker crumbs, sugar, salt, and melted butter until the crumbs are evenly coated. The texture should resemble wet sand–this ensures the crust stays firm and doesn’t crumble apart. When pressing it into the pan, use the bottom of a measuring cup to really pack it down evenly. A firmly pressed crust is the foundation for a clean, sturdy slice.

To get that perfect golden color and a crisp base, prebake the crust for 10 minutes before adding the filling. This quick step makes all the difference!

And if you don’t have a food processor to make graham cracker crumbs, don’t sweat it. Toss the crackers into a resealable plastic bag and crush them with a rolling pin until they’re nice and fine. It’s a simple hack that works like a charm!

Lemon bars with graham cracker crust cut into squares set on a flat round place arrange randomly.

How to Make Lemon Bars with Graham Cracker Crust

Graham cracker crumbs mixed with sugar, salt, and melted butter in a glass mixing bowl.

Mix the crust. Combine the graham cracker crust ingredients until everything is evenly coated.

Graham cracker crust pressed into a 8x8 baking pan.

Bake the crust. Press the mixture into your prepared pan and bake for 10 minutes, just until it’s lightly golden and smells amazing.

Close up of lemon bar filling mixed in a glass bowl with a whisk in the bowl.

Make the filling. While the crust bakes, whisk together the sweetened condensed milk, egg yolks, lemon zest, and lemon juice. The filling will be silky smooth.

Lemon bar filling poured into a graham cracker crust in an 8x8 baking pan lined with parchment paper.

Bake the lemon bars. Pour the filling over the warm crust and pop it back into the oven for about 15 minutes, just until the filling is set and slightly jiggles in the center. Let the bars cool to room temp in the hot pan and then refrigerate for at least 2 hours.

Recipe Tips for Perfect Bars

Eliminate bubbles. If you notice bubbles on the surface of your filling after pouring it over the crust, gently pop them with a toothpick or give it a quick pass with a kitchen torch. This prevents little craters from forming during baking.
Don’t overbake. These lemon bars only need about 15 minutes in the oven–just until the filling is set with a slight jiggle in the center. Overbaking will make the filling too firm, so set a timer and trust the process for that perfect creamy texture.
Slice like a pro. For clean, beautiful lemon squares, dip a large knife in warm water, wipe it dry, and slice. Repeat the process between each cut for those picture-perfect edges!
Serve a crowd. I love doubling this recipe and baking it in a 9x13-inch pan to serve a crowd (or have leftovers for the freezer!). Just add a few minutes to the baking time!

Baked lemon bars with graham cracker crust cut into 16 squares set over a round wire cooling rack.

Storage & Freezing Tips

These lemon bars are just as good the next day (if not better!), so don’t worry about leftovers–if you have any! Here’s how to store them:

Storage: Keep the bars in an airtight container in the fridge for up to 5 days. They’re best served chilled!
Freezer: Wrap the bars individually or as a whole in plastic wrap, then foil. Store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge before serving.

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