Lemon Drop Bars

5 from 34 votes

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!

Course Dessert

Cuisine American

Keyword lemon drop bars

Prep Time 5

Cook Time 32

Total Time 37

Servings servings

Calories 199kcal

Author Trish - Mom On Timeout

Ingredients

Graham Cracker Crust

1½ cup graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons butter melted

Lemon Filling

14 ounces sweetened condensed milk
5 egg yolks
½ cup lemon juice
2 tablespoons lemon zest

Topping

candied lemon zest optional, recipe below
powdered sugar optional
2 tablespoons key lime and/or lemon zest optional, if you aren't making the candied lemon zest, fresh lemon or lime zest is also delicious

Candied Lemon Zest

2 tablespoons lemon zest
¼ cup granulated sugar

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.

Nutrition