"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." — Carrie Romer
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1 3/4 cups
graham cracker crumbs
confectioners' sugar for decoration
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.
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.
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Graham Moist Lemon Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 60
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