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Lemon Drop Bars

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These Lemon Drop Bars are a perfect combination of creamy, tart, and sweet, topped with a delightful candied lemon zest for an extra burst of citrus flavor. Easy to make and irresistibly delicious, these bars are the ultimate treat for lemon lovers.

Ingredients

1½ cup graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons butter, melted

14 ounces sweetened condensed milk

5 egg yolks

½ cup lemon juice

2 tablespoons lemon zest

2 tablespoons lemon zest (for candied zest)

¼ cup granulated sugar (for candied zest)

Candied lemon zest (optional, recipe below)

Powdered sugar (optional)

2 tablespoons key lime and/or lemon zest (optional, fresh lemon or lime zest can be used if not making candied lemon zest)

Instructions

  1. Preheat the oven to 375°F. Spray an 8-inch or 9-inch square pan with cooking spray and line it with parchment paper.
  2. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly.
  4. Bake the crust for 7 minutes, then remove it from the oven and let it cool.
  5. Preheat the oven to 350°F.
  6. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
  7. Pour the lemon mixture over the cooled graham cracker crust and bake for 25 minutes.
  8. Once baked, remove from the oven and allow the bars to chill in the refrigerator for at least 2 hours before serving.
  9. To make the candied lemon zest: In a small bowl, combine the lemon zest and granulated sugar. Toss the zest gently to coat it completely with sugar. Let it sit for about 30 minutes to candy.
  10. Sprinkle the candied zest over the cooled bars just before serving, along with a dusting of powdered sugar if desired.
  11. Cut the bars into squares and serve chilled. Store any leftovers in an airtight container in the refrigerator.

Notes

  • For a fresh twist, you can top the bars with fresh berries like raspberries or blueberries before serving.
  • Add a layer of toasted meringue on top for a lemon meringue pie-inspired variation.
  • For a gluten-free option, try using gluten-free graham cracker crumbs or crushed gluten-free cookies to make the crust.
  • Mix in some shredded coconut with the graham cracker crumbs for a tropical twist to the crust.
  • These bars taste better after they've chilled for at least 2 hours, and they can be made a day in advance.
  • These bars can be frozen for up to 3 months. Wrap tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before serving.

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