Go Back
Easy Lemon Graham Crumble Bars Recipe

Easy Lemon Graham Crumble Bars

Buttery graham cracker crumbs surround a smooth, tangy sweetened-condensed-milk lemon filling in this simple dessert bar recipe. The bars are crisp, creamy, bright, and ideal for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 2 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Graham Crumble
  • 1 1/2 cups Finely crushed graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Unsalted butter, melted
  • 1/4 teaspoon Salt
Lemon Filling
  • 1 14-ounce can Sweetened condensed milk
  • 4 large Large egg yolks
  • 1/2 cup Freshly squeezed lemon juice
  • 1 tablespoon Finely grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the chilled bars.
  2. Stir the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt together until every crumb is evenly moistened.
  3. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan. Keep the remaining third in a bowl for the topping.
  4. Bake the crust for 8–10 minutes, until lightly set. Let it cool for a few minutes while preparing the lemon filling.
  5. Whisk the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth. The mixture will thicken slightly as the acidic lemon juice reacts with the condensed milk.
  6. Pour the lemon mixture over the warm crust and spread it into an even layer. Scatter the reserved graham crumbs loosely across the surface.
  7. Bake for 18–22 minutes, until the center looks set around the edges but still has a slight jiggle in the middle.
  8. Cool the pan completely, then refrigerate the bars for at least 1 hour. For the cleanest cuts, chill them for 2 hours, lift them out using the parchment, and slice with a sharp knife.

Notes

Use fresh lemon juice and zest for the clearest citrus flavor. Press the bottom layer firmly, but leave the reserved topping loose and crumbly. For very neat edges, briefly freeze the chilled slab for 20–30 minutes before slicing.