Bright, tangy, and irresistibly simple, this 6-Ingredient Lemon Bars recipe brings sunshine to your dessert table in under 30 minutes.
These bars are a perfect balance of citrus and cream.
A crisp graham cracker crust pairs beautifully with the smooth, tart lemon filling.
With only six pantry-friendly ingredients, they’re the ultimate low-effort, high-reward sweet treat.
Simple Stars of Our 6-Ingredient Lemon Bars
Graham cracker crumbs – The base layer’s golden crunch, adding texture and a toasty, buttery note
Salted butter – Brings richness and helps bind the crust while offering a subtle savory edge
Granulated sugar – Adds sweetness and structure to both crust and filling
Fresh lemon juice – The star flavor, delivering that bold, bright citrus zing that defines the dessert
Egg yolks – Enrich the lemon filling, lending body and helping it set to a silky finish
Sweetened condensed milk – Adds luscious creaminess and sweet depth, balancing the tartness of the lemon
Easy Does It: Making the 6-Ingredient Lemon Bars
Start by preheating the oven to 350°F and lining an 8×8-inch pan with parchment paper to ensure an easy lift after baking.
In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press it evenly into the prepared pan and bake for five minutes to set the crust.
While the crust bakes, whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth and fully combined.
Pour the mixture over the warm crust and return it to the oven.
Bake for 15 to 20 minutes until the lemon layer is set and no longer jiggles.
Let the bars cool completely before slicing them into squares.
Tart Tips & Sunny Swaps
For even more lemon flavor, add a bit of finely grated lemon zest to the filling. It adds a fragrant kick and enhances the citrus profile.
If you prefer a cookie-style crust, swap the graham crackers for shortbread cookies. A sprinkle of powdered sugar right before serving gives these bars a polished, bakery-style look.
Don’t skip chilling—these bars slice best after a few hours in the fridge. The longer they sit, the cleaner the cuts and the more developed the flavor.
Sweet Ways to Store Your Lemon Bars
Keep any leftover bars chilled in an airtight container in the fridge for up to five days. They actually taste even better the next day once the flavors meld.
For longer storage, freeze the bars in a single layer until firm, then transfer them to a freezer-safe container. Thaw in the fridge overnight or enjoy straight from the freezer for a cool, chewy treat.
6-Ingredient Lemon Bars Recipe
Ingredients
Graham Cracker Crust
- ⅓ cup salted butter melted and cooled
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
Lemon Layer
- ½ cup freshly squeezed lemon juice
- 4 egg yolks
- 1 can 14 oz / 414 ml sweetened condensed milk
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- Combine the graham cracker crumbs, sugar, and melted butter in a medium-sized mixing bowl. Stir until the mixture resembles wet sand.
- Firmly press the crumb mixture into the base of the prepared pan, forming an even layer. Bake the crust for 5 minutes.
- In the same bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks until the mixture is thoroughly blended.
- Pour the lemon filling evenly over the baked crust.
- Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the lemon layer is set and firm to the touch.
- Allow the bars to cool entirely in the pan before slicing into squares.