Graham Moist Lemon Bars Recipe

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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.

—HAUSER49

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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.

—SUCCESSION

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28 Ratings

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.

—Aredendra

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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.

—nora

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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.

—KATEFOODFUN

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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!

—Sher

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Jun 27, 2008

I made these in store bought mini graham crusts to save on time. I like how fast the mixture came together but I didn't like how much sugar is in it. I feel the finished product is way too sweet. It's very good nonetheless. Next time I will cut the sugar by at least half so that the lemon doesn't get overwhelmed. I used Fresh lemon juice and served with homemade whipped cream. 1 cup heavy cream, Vanilla to taste and sugar to taste beat until stiff peaks form and serve. 5 minutes with a stand mixer maybe 10 minutes with a hand mixer. Make sure everything is very cold.

—dizzygrltoo

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Jul 30, 2008

I did a half-batch and used 1-1/4 cups of graham crumbs with 4 TBS margarine and ½ TBS sugar for the crust. It was the perfect amount to fill the 8"-square pan which I lined with foil and sprayed with no-stick spray. I followed the rest of the recipe (although halved) except for only using 1-1/4 cups of sugar (it could stand to lose another 1/4 cup) and I omitted the confectioners' sugar. The lemon filling did get sort of sucked into the crust and it was still a little too sweet... But it was pretty tasty! I might make them again. Thanks for sharing, Carrie!

—Duckball

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Nutrition

Calories
248 kcal
12%

Carbohydrates
45.9 g
15%

Cholesterol
71 mg
24%

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.

Nutritional Information

Graham Moist Lemon Bars

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 248
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 71mg 24 %
Sodium 101mg 4 %
Potassium 43mg 1 %
Total Carbohydrates 45.9g 15 %
Dietary Fiber 0.3g 1 %
Protein 2.7g 5 %
Sugars 39.7g
Vitamin A 4 %
Vitamin C 5 %
Calcium 1 %
Iron 7 %
Thiamin 5 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 2 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.