These Lemon Drop Bars are a zesty, tangy, and sweet treat that combines a buttery graham cracker crust with a smooth and creamy lemon filling. Perfect for lemon lovers, these bars are easy to make and bursting with bright citrus flavor. Whether you’re baking for a party, a picnic, or just to satisfy your sweet tooth, these bars are sure to be a hit!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10–12 sheets of graham crackers, crushed)
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
For the Lemon Filling:
- 14 ounces sweetened condensed milk
- 5 large egg yolks
- ½ cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest (finely grated, packed)
Optional: Powdered sugar for dusting
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C) . Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray or butter.
- Make the Graham Cracker Crust
- In a medium mixing bowl, combine the graham cracker crumbs , granulated sugar , and melted butter . Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan, creating an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down tightly.
- Bake the crust in the preheated oven for 8–10 minutes , or until lightly golden around the edges. Remove from the oven and set aside to cool slightly while you prepare the filling.
- Prepare the Lemon Filling
- In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well combined.
- Add the lemon juice and lemon zest , and whisk again until fully incorporated. The mixture will thicken slightly as you mix.
- Assemble and Bake
- Pour the lemon filling evenly over the baked graham cracker crust, spreading it out with a spatula to create a smooth, even layer.
- Bake in the preheated oven for 18–20 minutes , or until the filling is set but still slightly jiggly in the center. Be careful not to overbake, as the bars will continue to firm up as they cool.
- Cool and Chill
- Remove the bars from the oven and let them cool completely at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or overnight) to allow the filling to fully set.
- Cut and Serve
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles of your desired size.
- Dust the tops with powdered sugar for a finishing touch, if desired.
Tips for Success
- Zest First, Juice Later: Always zest your lemons before juicing them—it’s much easier to zest a whole lemon than a squeezed one!
- Use Fresh Lemon Juice: Bottled lemon juice won’t provide the same bright, fresh flavor as freshly squeezed juice.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
These Lemon Drop Bars strike the perfect balance between sweet and tangy, with a buttery crust that complements the creamy lemon filling beautifully. They’re refreshing, easy to make, and ideal for any occasion—whether it’s a summer gathering, a holiday dessert table, or just a cozy afternoon snack. Plus, their vibrant yellow color makes them as delightful to look at as they are to eat!
Enjoy these zesty, melt-in-your-mouth Lemon Drop Bars—they’re sunshine in every bite!
