Few desserts strike the perfect balance between sweet and tangy like lemon bars. With their buttery graham-cracker crust and smooth, lemony filling, these bars are the ultimate crowd-pleaser. Easy to make yet rich in flavor, they’re perfect for any occasion, from holiday gatherings to casual treats at home. My niece is always the first to reach for these, making it clear that this recipe is a family favorite! If you’re ready to create a delectable dessert that’s as refreshing as it is satisfying, these lemon bars will deliver. Let’s dive into the details and tips that make this recipe truly irresistible.
Ingredients
For the Crust
4 tablespoons unsalted butter, melted and cooled: Adds richness and helps bind the crust.
1 ½ cups graham-cracker crumbs (about 24 squares): Gives a toasty, slightly sweet base that complements the lemon filling.
¼ cup sugar: Adds a hint of sweetness to balance the tart lemon.
For the Filling
2 large egg yolks: Adds creaminess and structure to the filling.
1 can (14 ounces) sweetened condensed milk: Creates a smooth texture and adds sweetness that balances the lemon.
½ cup fresh lemon juice (about 3 lemons): The star ingredient, bringing brightness and tang to the filling.
Step-by-Step Instructions
Preheat and Prep: Start by preheating your oven to 350°F (175°C). Brush an 8-inch square baking dish with melted butter and line the bottom with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
Make the Crust: In a food processor, grind the graham-cracker squares until they’re finely crushed. Add the sugar and melted butter, blending until the mixture is evenly combined. Press the mixture firmly into the bottom of the prepared pan, extending about 1 inch up the sides. Bake the crust for 8 to 12 minutes, or until it’s lightly browned. Let the crust cool for 30 minutes to set.
Prepare the Filling: In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Gradually add the fresh lemon juice, whisking to combine fully.
Assemble and Bake: Pour the filling onto the cooled crust, spreading it evenly to the edges. Bake the lemon bars for 15 minutes, or until the filling is set but still has a slight jiggle in the center. Allow the bars to cool on a rack before transferring them to the refrigerator for at least 1 hour.
Serve: Once chilled, use the parchment paper overhang to lift the bars from the pan. Place them on a cutting board and cut into 16 squares using a serrated knife. For clean edges, wipe the knife with a damp cloth between cuts.
Why This Recipe Works
The buttery graham-cracker crust perfectly complements the silky, lemony filling, creating a flavor combination that’s unbeatable. The use of sweetened condensed milk gives a creamy texture that balances the lemon’s tartness, making each bite both refreshing and satisfying.
Pro Tips for Perfect Lemon Bars
- Use fresh lemon juice for the best flavor. Bottled juice doesn’t capture the brightness of fresh lemons.
- Cool the crust completely before adding the filling. This ensures a clean layer separation and a firm crust.
- Chill before cutting. Refrigerating the bars makes them easier to slice and allows the flavors to meld.
Serving Suggestions
To make these lemon bars the centerpiece of a dessert spread, serve with a dollop of whipped cream or a sprinkle of powdered sugar. Pair with a hot cup of tea or coffee, or serve alongside fresh berries for a burst of color and flavor contrast.
In Conclusion
This recipe is a straightforward, delightful treat that never disappoints. With a balance of sweet, creamy, and tangy elements, these lemon bars are the perfect dessert for any occasion. Try them today, and you’ll discover why they’re always the first to disappear at family gatherings! Whether you’re a lemon lover or simply seeking a quick, delicious dessert, these lemon bars will quickly become a go-to in your recipe collection.