Name: Creamy Lemon Bars with Graham Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 14 sheets graham crackers ((or approx. 1 ¾ -2 cups crumbs)); 7 Tbsp unsalted butter (melted, slightly cooled); ½ tsp vanilla extract; ¼ cup sugar; ¼ tsp ground ginger (optional); ¼ tsp sea salt; 2 14-oz. cans sweetened condensed milk; 2 large whole eggs (room temperature); 2 large egg yolks (room temperature); 1 cup freshly squeezed lemon juice; 1 Tbsp lemon zest; ½ cup sour cream (room temperature); ¾ cup heavy whipping cream (very cold ); 2 Tbsp powdered sugar; ½ tsp vanilla extract

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These luscious creamy lemon bars with graham cracker crust are the dreamiest dessert for lemon lovers. A key lime pie like textured bar that takes less than 30 minutes to prep, with a rich tart and creamy lemon layer over top of a graham cracker crust with a hint of ginger that adds an extra layer of flavor–these lemon bars will be a hit for every party, gathering and more.

Creamy lemon bars on parchment with bite taken out of one to show texture.

Why We Love These Creamy Lemon Bars
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Creamy Lemon Bars with Graham Crust Recipe
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I have never been a big fan of classic lemon bars mainly because of the texture of the lemon layer. Oh, and the shortbread layer. I guess I am really not a fan. So I decided to make these creamy lemon bars that are more akin to key lime pie which I LOOOVE.

These have a nice graham cracker layer instead of shortbread and a rich and creamy custard-like texture lemon layer–they are like nothing you have ever tried!

Love lemon recipes as much as we do? Try these other favorites: Blueberry Lemon Bars, Lemon Sugar Cookies, Blueberry Lemon Coffee Cake or this Easy Lemon Orzo Salad With Feta for a non-dessert option!

Why We Love These Creamy Lemon Bars

All things lemon are clearly on brand for this little piece of the internet. I LOVE lemon and we have at least half a dozen on hand at all times. These creamy lemon bars with graham cracker crust are a super simple dessert recipe loaded with so much lemon flavor!

These graham cracker lemon bars:

are bursting with citrus flavor
make for a great summer dessert, but also are amazing any season
only require a handful of ingredients and are very easy to prepare
can be frozen for later!
have a texture that doesn’t compare!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Lemons, graham crackers, eggs and other ingredients labeled on surface.

Fresh lemon juice is strongly recommended for the best lemon flavor for these easy lemon bars. The bottled stuff just doesn’t compare. Plus you will need the lemons for the zest anyway!
Make sure to get sweetened condensed milk and not evaporated milk by mistake. They are near each other in the baking aisle and the cans look very similar. Sweetened condensed milk is very thick and syrup like while evaporated milk is thin.
The sour cream in this recipe is what sets the flavor and texture apart from other lemon bar recipes. It adds a creaminess that can’t be matched while also balancing the sweetness from the condensed milk! Make sure to use full fat sour cream.

Ways To Vary This Recipe

use a different citrus: you can certainly use key lime zest and juice in this lemon bar recipe or maybe a bit of lemon and lime!
you can certainly make more of a classic shortbread crust–I don’t have a tested crust but this shortbread option should work!
top these bars with fresh berries or a fruit sauce along with the whipped cream

Step-By-Step Instructions

Graham crackers broken down in food processor.

Step 1: Add the graham crackers to a food processor and process until a fine crumb.

Graham cracker crust mixture in food processor.

Step 2: Add in the melted butter, vanilla, sugar, salt and ginger powder and pulse until fully combined.

Graham cracker crust pressed into parchment lined pan.

Step 3: Line a 9×9 inch baking pan with parchment paper. Press the graham cracker crust mixture firmly into the bottom of the pan in an even layer.

Step 4: Bake 10 minutes and set aside to cool slightly.

Eggs and egg yolks, sour cream, lemon juice, condensed milk and other ingredients in large bowl.

Step 5: Add all the lemon filling ingredients to a medium bowl.

Step 6: Whisk well to combine until smooth and creamy. It’s important to have room temperature ingredients for the smoothest mixture.

Lemon mixture in pan over crust before baking.

Step 7: Pour the mixture over the graham cracker crust. Bake for about 15-20 minutes or until the edges are set and the middle is just starting to set but still jiggles slightly.

Baked lemon bars with graham cracker crust in pan.

Step 8: Allow to cool on a cooling rack for about 30 minutes before transferring to the refrigerator to chill for at least 2 hours, ideally 3 to fully set. You can whip up the optional whipped cream for serving, add some store-bought, or even a little sprinkling of powdered sugar over top is great!

Recipe Tips

Make sure you get sweetened condensed milk and NOT evaporated milk. The cans look very similar and they are right next to each other in the baking aisle so it can easily get mixed up. Unfortunately evaporated milk will not work for these lemon bars.

Use room temperature ingredients for the smoothest lemon layer. The eggs, condensed milk, sour cream, and lemon juice especially should be room temperature or the mixture can be clumpy and not have that velvety smooth texture.

These can be eaten after cooling if you really can’t wait, but they are best chilled for at least 2 hours to set up more. Make sure to allow for chill time!

Overhead view of lemon bars topped with whipped cream.

Storage

Store these lemon bars in the refrigerator for about 5 days in an airtight container. To freeze, make sure they are fully cooled before adding to a freezer-safe container and freeze for up to 3 months. Make sure to thaw in the refrigerator.

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