Lemon Squares with Graham Cracker Crust
Let’s celebrate the height of lemon season with this Lemon Squares with Graham Cracker Crust recipe! They are perfectly tart + sweet and so simple to make.
Lemon Squares are one of the best ways to enjoy lemons, in my humble option. There’s just something about that sweet and tart almost custard-like center with a crisp crust that is so delightful and highly addictive. I made this lemon square recipe with graham cracker crust for a little twist on the classic shortbread and it did not disappoint. A little brown sugar in the crust, combined with salted butter adds caramel notes that pair with lemon so well! Let’s make these!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Lemon Squares with Graham Cracker Crust Ingredients
- Graham crackers
- Brown sugar
- Salted butter
- Eggs
- Lemon juice & zest
- Sugar
- All-purpose flour
- Salt
- Powdered sugar
For such a decadent + crowd pleasing treat, you really can’t go wrong with such a short ingredient list!
How to make lemon squares with graham cracker crust
Start by making the graham cracker crust first. Blitz up the graham crackers in a blender or food processor until finely ground. Then combine the ground graham crackers with melted butter and brown sugar until fully moistened. Then press into the bottom of an 8 x 8 baking dish lined with parchment. Bake at 350F for 12 minutes.
*make sure to press the crust down firmly. It helps to use the bottom of a drinking glass or measuring cup.
When the crust comes out of the oven. Use the bottom of a glass again to press the crust down. Start making the filling: combine the eggs, flour, lemon juice, zest, sugar and salt in a mixing bowl. Whisk until smooth.
Pour the mixture on to the crust, gently.
Bake the lemon squares for 20 minutes, until set. Remove from the oven and allow to cool in the baking dish for about 1 hour. Then transfer to the fridge to cool for at least one more hour. Dust with powdered sugar just before serving. Serve lemon squares chilled!
Recipe testing notes
Some readers commented that they had issues with the crust not staying put or breaking when pouring in the filling. This winter I made this recipe no less than 10 times to troubleshoot, because it actually happened to me too! Here’s what I figured out along the way:
- Press the crust down really well, use the bottom of a glass as recommended. If the crust seems a little too dry/crumbly after adding the melted butter, you can add up to 1 more tablespoon. Any more though and you risk it being too wet, which will also cause the crust to not stay put.
- Instead of mixing the filling right away, mix it once you remove the crust from the oven to allow it a little time to cool and set. Also, press it down again with the bottom of a glass.
- I upped the amount of flour in the filling a wee bit, because I felt the filling sometimes was too wet.
- Make sure your oven is fully preheated to 350F.
- I beat the eggs before adding to the filling. This just helps ensure the eggs are fully incorporated to the batter without over-mixing.
- Bake the lemon bars on a lower rack in the oven. I think this does two things: the crust gets more heat, helping it set. You avoid the rubbery top that lemon bars can sometimes get.
- Remove the lemon bars when there is a tiny bit of jiggle in the center. This also helps avoid over-baking which can result in that rubbery top as well.
These updates are in the recipe card for your baking pleasure 🙂
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
You can also find me on Pinterest!
More tasty lemon recipes
Lemon Squares with Graham Cracker Crust
Perfectly tart + sweet lemon square recipe with a graham cracker crust. These are easy to whip up for any occasion.
- Prep Time: 15 minutes
- Chill time: 2 hours
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 9 lemon squares 1x
- Category: dessert
Ingredients
Graham Cracker Crust
- 9 regular sized graham crackers, ground fine (about 1 1/2 cups)
- 2 tbsp brown sugar, packed
- 5–6 tbsp salted butter, melted
Lemon square filling
- 4 eggs, beaten
- 1/2 cup lemon juice
- zest of 1 lemon
- 1 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/3 cup all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350F.
- Pulse graham crackers in a blender until finely ground.
- In a small mixing bowl, combine ground graham crackers, melted butter and brown sugar. Mix well until graham cracker crumbs are fully moistened. If it seems too dry, add another up to 1 tbsp more of melted butter.
- Line an 8 x 8 baking dish with parchment and press the crust mixture into the bottom of the pan firmly and evenly. Use the bottom of a drinking glass to ensure the crust is firmly packed and even.
- Bake for 12 minutes on a lower rack of the oven. Once you remove the crust from the oven, use the bottom of a glass to gentle press down the crust once more.
- Mix the filling once you remove the crust from the oven. Combine lemon zest, juice, sugar, salt and flour. Then add the beaten eggs. Whisk to combine.
- Pour lemon filling mixture over crust (do this slowly and gently) and bake for about 17-22 minutes (again on the lower rack), until mostly set. A tiny jiggle in the center is the sweet spot.
- Allow lemon squares to cool for 1 hour in the pan, then transfer to the fridge for at least one more hour to chill and set.
- Dust with powdered sugar just before slicing and serving. Serve chilled.
These are the best lemon bars I have ever tasted! So easy to make and so delicious. “Why have I been making them from a box my whole life?” I asked myself as I devoured a sexond square. No more of that nonsense! This is now my go-to recipe. Thanks Becky! So so delicious!
Hi Candace! I’m so glad you loved this recipe! I didn’t know you could make lemon bars from a box 🤣 thank you for taking the time to leave a review!
I am about to use this recipe, but I noticed that both the 1X and 2X recipes use an 8 x 8 pan to cook them in, and I’m wondering if this is correct?
Hey Sara, that wouldn’t be correct. I don’t think my recipe card will update the pan size when you 2x it. That’s just for the ingredients. You would either want to use two 8 x 8s or a 9 x 13 should work but cooking time might be a little longer.
Should the tablespoons of brown sugar be “packed!
Yes! I added to the recipe card, thanks!
Just made these for the first time. Followed directions exactly. When I poured the filling on the crust, the crust floated up and mixed in with the filling. I have made bars with flour and this never happened before. IF i try again, i will let crust cool first.
I have made so many lemon bars these are the best send more lemon recipes
Hi Ronda! I’m so glad to hear it! I love lemon too so will do!
I used to make the lemon squares with the lemon juice and eaglebrand in between the crackers but these are absolutely better. I added a tiny bit more butter in the crust and it makes it even more stickier. I do not agree with the lady that said she will let the crust cool down first next time, the filling hits the hot crust and this help with the set. Easy and not as costly as buying eaglebrand milk for other recipes. Keep up the good work. Now my turn to ask a question. If I wanted to make this as an apple flavoured square, would you do apple juice instead of lemon juice and very fine pieces of apples? Anyone have a recipe for that sort of dessert? I have tried for years to find this kind of square but apple cinnamon custard without success. I had gone to a party where those apple squares were but the day after, no one could figure out who in the crowd had brought these. If anyone has this version but apple flavoured, please reply, much appreciated! I have been looking for years with no success!