These Lemon Drop Bars are extra creamy and topped with candied lemon zest for the BIGGEST lemon flavor possible! So easy to make, deliciously sweet and tart, you’ll find this treat hard to resist!
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I love lemon desserts! So tart and refreshing, they are perfect for summer, winter, and everything in between. Now, everybody needs a good lemon bar recipe, amiright? This lemon bar recipe is not only the BEST, but it has a secret topping that really takes it over the top…candied lemon zest! Candied lemon zest tastes exactly like a lemon drop and makes the ideal garnish for these tart bars.
All you do is combine lemon zest with granulated sugar and let it mingle for a bit and get all lemon drop-y and when you add that fantastically sweet and tart combo to the top of the already perfect lemon bars, man, are you in for a treat! (The perfect lemon zest is just a microplane away – I use mine all the time!)
The graham cracker crust is the perfect way to deliver this tart goodness to your mouth. Perfectly crisp, crunchy, and lightly sweetened, it’s terrific counterbalance to the lemon filling.
And the lemon filling…you guys! So creamy and refreshingly tart – I dare you to eat just one! Lots of fresh lemon juice and lemon zest give these bars extra lemon flavor that you’re sure to love!
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Lemon Drop Bars
Ingredients
- Graham Cracker Crust
- 1½ cup graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp butter melted
Lemon Filling
- 1 14 oz can sweetened condensed milk
- 5 egg yolks
- ½ cup lemon juice
- 2 tbsp lemon zest
Topping
- candied lemon zest recipe below
- powdered sugar optional
Candied Lemon Zest
- 2 tbsp lemon zest
- 1/4 cup granulated sugar
- 2 tbsp key lime and/or lemon zest optional
Instructions
Graham Cracker Crust
- Preheat the oven to 375F.
- Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
- Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
- Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
- Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.
Lemon Filling
- Preheat the oven to 350F.
- Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
- Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.
Candied Lemon Zest
- Combine lemon zest and sugar in a small bowl toss together gently making sure the zest is completely coated with the sugar. Let sit for 30 minutes.
- Sprinkle the candied lemon zest over the top of the cooled bars along with the powdered sugar if desired.
- Cut into bars. Store in an airtight container in the refrigerator.
Don’t miss these bars!
Reese’s Marshmallow Brownie Bars
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Reese’s Peanut Butter S’mores Cookie Bars
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Michelle says
OMG! these are the best lemon bars EVER! i made these for the first time and they’re so insanely delicious. my husband gets lemon bars all the time at Starbucks or Coffee Bean. it’s one of his favorites. i’ve been baking a lot during the lockdown. decided it would be nice to make lemon bars for him.
he has been raving! said they’re the best thing i’ve made so far AND better than the ones he buys. i also gave some to my neighbor. she also raved about how good they are.
when i was looking for a recipe, i wanted to find one with a graham cracker crust, not the usual shortbread. i also wanted them to be more traditional and not use cream cheese. so your recipe was exactly what i wanted.
only thing i changed was using cinnamon graham crackers, instead of plain, since that was all i had. i think it was nice and subtle, a good complement to the lemon flavor.
Trish - Mom On Timeout says
Yesssss! Thank you so much Michelle and I LOVE your use of cinnamon graham crackers – that sounds SO good!
Luisa Bellissimo says
I love anything lemon. It looks delicious. Could I use a different base, since I’m not fond of Graham crackers?
Suzanne says
I think crushed gingersnaps would be good.
Donna Maxwell says
I’m with you on that. I always combine half vanilla wafer crumbs with half Graham cracker crumbs to get a milder flavor and that works well for me.
Deborah J Fugate says
Okay…so now I’m a HUGE lemon fan!!! This might be mine and my hubby’s fav!!!! 🙂 He told me to see if you have a key lime pie recipe and of course, you do. I’m making it tonite!!!!
Trish - Mom On Timeout says
Love the bars and the Key Lime Pie is a personal favorite of mine so I do hope you give it a try. Thanks Deborah!