Lemon Squares with Graham Cracker Crust
These delicious lemon squares with graham cracker crust and crumble topping are light, fluffy and tangy, with just the perfect amount of sweetness.
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There is nothing quite like the bright and bold flavour of lemon! If you ask me, lemon is THE flavour of spring and summer. Like bright sunshine on a plate! And, it just so happens that it’s one of my favourite flavours!
This Boozy Limoncello Frozen Dessert is a favourite lemony summer treat for the adults!
If you’re like me, you are going to love these light and fluffy lemon squares with a graham cracker crust and crumble topping.
They are the perfect combination of tangy and sweet, with a melt-in-your-mouth cloud like texture! The graham cracker crust and topping adds a light crunch making it the best of both worlds.
It’s like your favourite lemon bars got a delicious upgrade! And, they are so easy to make!
Ingredients you will need
- graham cracker crumbs
- granulated sugar
- butter
- eggs
- lemons
- sweetened condensed milk
- salt
Handy Kitchen Tools to Have
- Reduce the risk of getting yokes in your whites with this handy egg separator
- One of the most used tools in my kitchen is my Microplane grater, perfect for zesting citrus, shaving chocolate, and mincing garlic
How to make Lemon Squares with Graham Cracker Crust
See full recipe and instructions in the printable recipe card below
In a mixing bowl combine graham cracker crumbs, melted butter and sugar. Reserve 1/4 cup of the crumbs. Press the remainder into a 8 inch square pan.
Separate eggs, placing egg yokes into a medium mixing bowl. Reserving whites. Zest and juice lemons. Beat egg yokes until light in colour and slightly thickened.
Add sweetened condensed milk, lemon zest and salt to the egg yokes, mixing with a spatula until well combined. Beat egg whites until stiff foamy peaks form, don’t over beat. You want stiff peaks, but not dry. Gently fold beaten egg whites into lemon mixture, until fully combined.
Pour filling over the prepared graham cracker crust, smoothing filling into the edges of the pan. Sprinkle reserved 1/4 cup crumbs evenly over the top. Bake at 325 degrees for 40 minutes.
Allow to cool to room temperature and then chill for at least 1 hour before slicing into squares.
Some tips for serving
- Cut into bite size squares for the perfect grab and go treat
- Cut into large squares, dust with powered sugar and top with fresh whipped cream for a delicious dessert
- Serve with fresh berries for a tasty summer dessert
- Tea parties are all the rage right now! Pop some on a pretty tiered tray for the ultimate dessert course
Whether you’re looking for a bite size treat or a delicious dessert, these creamy lemon squares are sure to be a hit.
You can make them ahead and store them in the refrigerator for up to 4 days.
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Lemon Squares with Graham Cracker Crust
These tangy and sweet Lemon Squares with a buttery graham cracker crust are the perfect balance of zesty citrus and smooth creaminess. They are as light as cloud, and so easy to make! Cut them small for treat size or large for a delicious dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/3 cup butter, melted
- 3 eggs, separated
- Grated rind and juice of 2 lemons
- 1 14 ounce can of sweetened condensed milk
- 1/8 teaspoon salt
Instructions
- Preheat oven to 325 degrees. Line a 8 inch square pan with parchment paper.
- In medium mixing bowl combine graham cracker crumbs, butter and sugar. Reserve 1/4 cup of the mixture for topping. Press the remaining mixture into the bottom of the prepared pan. Set aside.
- Using a hand mixer, beat the egg yolks until they are thick and pale in colour. Fold in the grated rind, lemon juice, condensed milk and salt.
- Beat the egg whites just until stiff (do not over mix), and gently fold them into lemon/yolk mixture until combined.
- Pour filling over the prepared crust, using a spatula to smooth into the corners as necessary. Sprinkle with reserved crumbs.
- Bake for 40 minutes, until edges are just lightly golden and a tester comes out clean.
Allow to cool to room temperature and then chill for 1 hour.
Notes
I always start by melting butter, separating eggs, and zesting and juicing lemons. I find this makes preparing the recipe easier and more streamlined, with everything ready for each step.
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