Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted

For the Lemon Cream Filling:

1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice (from about 3–4 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt

Optional Garnish:

Powdered sugar, for dusting
Lemon zest curls or slices
Whipped cream

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal.

Step 2: Make the Crust

In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until the crumbs are fully coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 8–10 minutes, then remove and let it cool slightly.

Step 3: Prepare the Filling

In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.

Step 4: Fill and Bake

Pour the lemon cream mixture over the pre-baked crust. Use a spatula to spread it evenly. Bake for 15–18 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up more as it cools.

Step 5: Chill and Slice

Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set completely. Once chilled, lift them out using the parchment overhang and slice into squares or bars.

Notes

Always use fresh lemon juice for the best flavor — bottled juice just doesn’t cut it. Zest your lemons before you juice them to make it easier.