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lemon bars

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

These luscious Lemon Bars are nestled on a sweet graham cracker crust and swirled with a super easy microwave lemon curd. My family just loves them and they are one of our absolute favorite bars. They are so yummy that you are going to need to pace yourself or you will find that you just consumed three to four of them.

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yield 24 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For lemon bars

  • GRAHAM CRACKER CRUST
  • nonstick cooking spray
  • 1 1/2 c
    graham cracker crumbs
  • 6 Tbsp
    butter melted
  • 2 Tbsp
    sugar
  • LEMON CURD FILLING
  • 4 Tbsp
    butter
  • 1/2 c
    sugar
  • 3
    large egg yolks
  • 1/2 c
    fresh lemon juice
  • zest of 1 lemon
  • CHEESECAKE FILLING
  • 1/2 c
    sugar
  • 2
    (8 ounce) packages of cream cheese
  • 1 Tbsp
    lemon juice
  • 2
    large eggs

How To Make lemon bars

  • 1
    Preheat oven to 325 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.
  • 2
    Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
  • 3
    In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add lemon juice and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
  • 4
    Using lemon curd make three lines the length of the baking dish going all the way to the edge. Using a shish kabeb stick or chop sticks make small S’s through each line. Don’t go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
  • 5
    Cool completely before slicing. For best results refrigerate for several hours up to overnight.
  • 6
    NOTES Lemon curd is too thick to get great swirls from. The objective here is get lemon in every bite.
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