Graham Moist Lemon Bars Recipe -
Graham Moist Lemon Bars Recipe

Graham Moist Lemon Bars

Recipe by  

"When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
  3. Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
  4. Dust the top with confectioners' sugar. After cooling, cut into squares.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2007

These are much better than I thought they'd be. Be careful baking the graham cracker crust-15 minutes should do it. Mine started to brown along the edges. When making the lemon filling, I beat each ingredient for about a minute & ended up with a light & fluffy batter. I kept it in the oven an extra 5 minutes with the heat off, to set the middle of the lemon filling more. Will make again.

Most Helpful Critical Review
Aug 29, 2002

It was hard to press the graham cracker crust firmly into the pan, so as a result the lemon topping soaked into the crust. I ended up with a lemony graham crust with a millimeter thick lemon layer on top.

Jun 10, 2008

I made a few adjustments which were the only things keeping me from rating the original recipe with five stars. The graham crust required no mental adjustment for me--this is how my mom always made them! Basically because I wanted a really tart square, I added a splash extra lemon juice (regular ole bottled stuff) and did like nora and only added 2.5 cups of sugar. Added an extra tbsp or so of flour to the filling; it seemed a little watery. I also omitted the confectioner's sugar. As I say; I wanted 'em tart. Began eating them out of the pan only mostly cooled--a very good sign! In fact, I was shocked hear my ultra-picky fiance making happy noises while he ate.

Aug 29, 2002

This is a very good bar as is but I have also made it with key lime juice and cut the sugar down by 1/2 cup and it won raves from my family.

Aug 14, 2008

The recipe was really easy to follow and it worked out great. I added lemon zest and coconut to the top and they couldn't be more delicious! Thanks!

Aug 29, 2008

Sorry, I hate to give bad reviews, but honestly this was not good. It came out chewy and is just not what a lemon bar should be.

Jul 12, 2008

These were pretty good except for several things. The first was that my crust would not spread the entire pan so I had to make 2 bowls of it to get enough. They tasted good but were SO sticky. Also they were a little too sweet. I did not sprinkle sugar on top of them either. If I had done that I would not have been able to eat them due to the sweetness. Not too bad but has room for improvement.

Jul 07, 2008

These lemon bars are great. I've made them twice and received lots of compliments both times for the combo of the graham cracker crust (you'll never make lemon bars with a different crust again) and the gooey lemon. Make sure you serve these with napkins around!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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