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Homemade Lemon Drop Bars photo

Lemon Drop Bars

These Lemon Drop Bars are a zesty delight! Enjoy the perfect balance of sweet and tangy with a buttery crust and creamy lemon filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs For a buttery, crunchy base.
  • 1 cup granulated sugar This will sweeten your filling and crust.
  • 6 tablespoons butter melted
For the Filling:
  • 14 ounces sweetened condensed milk For a creamy texture and a touch of sweetness.
  • 5 large egg yolks The richness adds depth to the filling.
  • ½ cup lemon juice Freshly squeezed for the best flavor.
  • 2 tablespoons lemon zest To enhance that citrusy punch.
  • candied lemon zest (optional) For an elegant garnish and extra flavor.
  • powdered sugar (optional) For presentation.
  • 2 tablespoons key lime or lemon zest (optional) If not making candied zest, fresh zest is also delicious.

Equipment

  • 9x9 inch Baking Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Microplane or Zester
  • Oven mitts

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures your bars bake evenly.
  2. Step 2: In a mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Stir until everything is well combined and resembles wet sand. Press the mixture firmly into the bottom of your greased baking pan to form an even crust.
  3. Step 3: Place the crust in the preheated oven and bake for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
  4. Step 4: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Mix until smooth and well combined.
  5. Step 5: Carefully pour the lemon filling over the baked crust, spreading it evenly with a spatula.
  6. Step 6: Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and the edges are slightly golden.
  7. Step 7: Remove the pan from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours to allow the bars to set properly.
  8. Step 8: Once chilled, dust the top with powdered sugar if desired and slice into squares. For a fun garnish, top with candied lemon zest or a sprinkle of fresh zest.

Notes

  • Store your bars in an airtight container in the refrigerator for up to one week.
  • They can also be frozen for up to three months, just ensure to wrap them tightly in plastic wrap.
  • For clean slices, use a sharp knife and wipe it clean between cuts.