Easy small batch lemon bars with graham cracker crust are topped with blackberry jam or fresh blackberries or raspberries. Another one of those yummy easy desserts that go great with a scoop of vanilla ice cream, and baked lemon bars are equally as well with a chilled glass of Chardonnay.
This small batch recipe for lemon bars is ready in under 30 minutes and light enough to serve after a meal or as a midday treat. The lemon bars are also great with fresh raspberries! The lemon and graham cracker combination is a classic flavor pairing.
- Lemon curd - you can keep it extra simple and purchase an already made lemon curd filling, I like the one from Bonne Maman, or make your own. My lemon curd recipe is quick and easy and is a tart lemon filling.
- Lemons: One large lemon will give you about ⅓ cup of fresh lemon juice. You can also use lemon zest to increase the lemon flavor.
- Blackberry jam - Again I'm partial to Bonne Maman jams, but use your own favorite. Also very yummy with raspberry jam.
- Graham crackers - Use the plain graham crackers, I found the frosted crackers are too sweet for my taste. You can also make a buttery shortbread crust using this french cookie recipe.
- Butter - Salted butter for the graham cracker crust
- Cinnamon and Sugar are added to the crust for extra flavor.
Preheat the oven to 350° Fahrenheit. Line a small baking dish with parchment paper so the long sides overhang just a bit so you can easily lift the lemon bars out of the baking pan.
Crush the graham cracker crust into fine crumbs. Mix in the sugar, cinnamon, and butter then mix until well moistened. Ann easy way to crush the graham crackers is to use the Ziploc bag and rolling pin method.
Press the graham crackers into the prepared pan and reserve a small amount to sprinkle on top.
Spoon the lemon curd on top of the graham cracker crust. Spread a thin layer of raspberry jam on top of the lemon layer. Sprinkle crushed graham cracker crumbs on top and bake for 16-18 minutes.
Remove from oven and let cool completely before cutting into small lemon bars.
Use a ⅛ baking sheet pan or use a small baking 5-inch baking dish.
Frequently Asked Questions
Usually, it's because they need to cook longer. If you notice the sides starting to brown faster, then lightly cover with aluminum foil to reduce the browning.
Yes, but since these have a graham cracker crust, you need to be a little careful when wrapping and freezing them so the crust doesn't fall apart. A shortbread cookie crust works well for freezing. The bars can be frozen for up to 1 month.
No need to use a food processor to crush your graham crackers, I use my Mom's technique. Break up the graham crackers into a large Ziploc bag and zip it shut. Use a rolling pin to roll over the bag and pulverize those graham crackers, turning the bag over a few times to get all the pieces crushed fine. I have a mini food processor, but when I make graham cracker crust I like to go old school.
I made a batch of lemon curd to make a lemon meringue pie but changed my mind when I saw I had graham crackers in the pantry and an almost empty jar of blackberry jam so I decided to incorporate that as well. Graham cracker crust is simple and ALWAYS comes out just right. The outcome is a tasty creamy lemon bar with a graham cracker crust swirled with jam.
- 1 cup lemon curd
- ¼ blackberry or raspberry jam
- 9 sheets graham crackers, crushed fine
- 2 tablespoons melted butter
- ⅛ cinnamon
- 1 teaspoon sugar
- Preheat the oven to 350° Fahrenheit. Line a small baking dish with parchment paper so the long sides overhang just a bit.
- Crush the graham cracker crust into fine crumbs. Mix in the sugar, cinnamon, and butter then mix until well moistened. An easy way to crush the graham crackers is to use the Ziploc bag and rolling pin method.
- Press the graham crackers into the prepared pan and reserve a small amount to sprinkle on top.
- Spoon the lemon curd on top of the graham cracker crust. Spread a thin layer of raspberry jam on top of the lemon layer.
- Sprinkle crushed graham cracker crumbs on top and bake for 16-18 minutes.
- Let cool for about 15 minutes then lift out of the pan and slice into small lemon squares and serve with a scoop of ice cream.
- Substitute fresh berries for the jam.
- Recipe can be doubled.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 125mgSodium: 332mgCarbohydrates: 58gFiber: 1gSugar: 42gProtein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.