These lemon bars with graham cracker crust feature an easy, homemade crust and a sweet and tart lemon filling. They are the perfect dessert for your spring baby showers and Easter parties.
Disclosure: I was asked to participate in the Hodgson Mill #heartbaking18 campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
These creamy lemon bars are so easy to make and perfect for all you lovers of lemon desserts.
They are melt-in-your-mouth delicious. I promise you just can’t resist the lemony filling.
For this lemon bar recipe I decided to create a unique crust using Hodgson Mill whole wheat flours.
The crust has a graham cracker taste thanks to graham flour.
One bite and your taste testers will think you made the crust using graham crackers.
Any way I can add a little wholesome goodness to my baking I do.
Substituting whole wheat graham or white whole wheat flour for all-purpose flour is an easy way to add nutrition when you bake.
Plus whole grains are a key source of fiber. I’ve been trying to increase the amount of fiber my family eats.
Most people don’t get enough in their diets, which is vital for heart and digestive health.
I started slowly by substituting 1/4 to 1/3 the total flour in my recipes with whole grain.
My kids didn’t even notice, but they are getting the whole grain benefits. That is a win-win!
While the sweet graham cracker crust showcases the whole grains, it’s the filling that is the star of this dessert – zesty and lemony sweetness!
How to make these luscious lemon bars with graham cracker crust
This easy recipe comes together easily in under an hour. Follow these handy steps for best results.
- Use parchment paper in your baking dish to make removing the lemon squares from the pan easy.
- Pour the lemon filling onto a warm crust to prevent a soggy crust later.
- Refrigerate the baked lemon squares to make cutting easy.
- Use a pizza cutter or serrated knife to slice the perfect sized bars.
- One lemon should yield enough juice and zest for this recipe.
- Do not omit the baking powder or salt. It helps pump up the volume of the filling.
- Need more creamy lemon squares? Simply double the recipe and use a 13 x 9 inch baking dish.
This time of year, I love the fresh citrus at the market.
Regular lemons, Meyer lemons, oranges and especially grapefruit are ripe for picking and this great recipe would be delicious using any king of citrus.
Just be sure to use fresh lemons and not the stuff in the bottle. We lemon lovers know that fresh tastes best!
Learn how to make the perfect crust for these lemon squares
These are the best lemon bars because it’s all about the slightly nutty crust. These tips will result in the most delicious classic lemon bars. See the full recipe below.
- Use a mixture of graham whole wheat flour and white whole wheat flour for a graham cracker-like crust.
- Use a mixer instead of mixing by hand for a more delicate crumb.
- Be sure to use powdered sugar to make the crust light and crumbly. You’ll need it anyway to sprinkle on top once baked.
- Do not use melted butter. Softened butter makes for a tastier baked crust.
More summer dessert recipes
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Easy and Delicious Lemon Bars with Graham Cracker Crust
- 1/4 cup Hodgson Mill Whole Wheat Graham Flour
- 3/4 cup Hodgson Mill White Whole Wheat Flour
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1 cup sugar
- 2 tablespoons Hodgson Mill White Whole Wheat Flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- Two large eggs
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon zest
- Preheat the oven to 350°F. Using a stand mixer or handheld mixer with a medium bowl, cream the butter and powdered sugar. Add in both flours and mix well until the crust ingredients are slightly tacky.
- Press the fine crumb mixture into a 9-inch square baking pan using your fingers to spread into the corners smoothly. Bake the crust until light golden brown, about 20 minutes.
- Meanwhile, prepare the filling. Beat the eggs, sugar, lemon juice and zest in a large bowl. Whisk in the flour, baking powder and salt.
- Once the crust has finished baking, pour the filling on top of the warm crust.
- Return the pan to the oven and bake another 20 minutes until the edges have browned slightly.
- Cool completely to room temperature on a cooling rack then refrigerate the pan for 1 to 2 hours before cutting into small squares with a sharp knife.
- Remove the lemon squares from the pan and sprinkle generously with powdered sugar from a fine mesh strainer.
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