By Jehan Yusoof  |  Updated September 13, 2026  |  ★ 4.5 (2 reviews)  |  2 Comments.

Condensed milk lemon bars are made with a can of sweetened condensed milk and a cracker crust.
If you are looking for an easy sweet dish to serve after meals, these tangy lemon dessert bars will not disappoint you.

What readers say
“I have not seen this recipe since I was a child. Thank you for posting this. It brings back memories of hanging out with my mom after school in the kitchen.”_Carol

Why these lemon bars work

These luscious lemon bars come together with 6 ingredients and one bowl to mix the filling. There is no need for a double boiler or straining.
There is no guesswork about whether the filling will set, as the lemon juice thickens condensed milk while the short bake firms the yolk.
If you are taking them for picnics or parties, bake these a day ahead and carry them in a cooler to keep the bars cool

Why I love recipes with condensed milk

One of the reasons I love recipes with condensed milk is that they are quick to make and need fewer ingredients.
And these creamy and luscious lemon squares are a perfect example of how easy they are to make with a can of sweetened condensed milk.

Ingredients for condensed milk lemon bars

• For the crust
  • Graham crackers (Maliban crackers; this would be about 24 crackers).
    • Substitutes: graham crackers or ready-made graham cracker crumbs, digestive biscuits, Marie biscuits.
    • Your Graham cracker crust will hold the filling, so make sure the crust is done well. By this, I mean take your time and do not rush the process.
  • Butter
  • Fine sugar (if the sugar grains are large, just blitz them to turn them fine).

• For the lemon filling
  • Large eggs
  • A small can of condensed milk (390g to 400g works)
  • Lemon juice: use fresh juice; avoid using artificial lemon essence, as fresh lemon juice gives you the best results. If you bought lemons in bulk, simply freeze the extra juice.

What you will need in the kitchen.

• 8″ square baking pan
• Baking paper (parchment paper)
• Medium-sized bowl
• Spatula

How to make lemon bars

Prep the pan and eggs

Line an 8-inch (20 cm) square pan with parchment, leaving an overhang on two sides to lift the bars out.
Separate the egg yolks from the egg whites (here are 4 easy ways to separate egg yolks). Set aside.

Make the cracker crust

• Crush the graham crackers(you can use Maliban crackers). Crush the biscuits until they turn crumbly.
• You can crush the crackers in 2 ways.
  • Crush the crackers into fine crumbs in a food processor, or in a zip bag with a rolling pin or pestle.
• I chose the latter method, so my crumbs are coarse, not fine.

Transfer the crumbs to a bowl.

Add the sugar and melted butter (microwave for 10 to 12 seconds).

Combine the sugar and butter well into the crumb. You should get a slightly wet crumb mix that will stick to your hand.
If you find the mix too dry, simply melt a tablespoon of butter and add it to the cracker mix and combine.

Preheat the oven to 180°C (350°F, gas mark 4; 160°C fan).
While the oven preheats, transfer the crumb mix to the baking pan.
Spread the cracker mix evenly, then press down to create an even crust.
Raise the edges on all four sides. A little over a centimetre on all sides.
This will help you to hold the lemon filling and make it easy to handle the lemon slab once it’s baked.

Bake the graham cracker crust for 8 to 10 minutes. After 8 minutes, check if the crust is done. Remove it or continue for another 2 minutes.
Let it cool for 15 to 20 minutes.

Make the lemon filling

Pour the condensed milk into a bowl.

Mix the egg yolks into the condensed milk thoroughly.

Add lemon juice and whisk gently for under 2 minutes.
The lemon filling thickens as the lemon meets the milk. Avoid beating in air.

Check if the Graham cracker is cool and pour in the lemon filling. Use a spatula to spread it evenly.
The filling should not overflow the cracker crust (this will not happen if you raise all the sides of the crust as mentioned above).

Bake, cool and chill the lemon bars

Bake the condensed milk lemon bars at 160°C for 17 minutes.
Check at the 12-minute mark. If the filling is firm, remove it from the oven; otherwise, continue to bake for 17 minutes until firm.
Once baked, remove it from the oven. Cool in the pan for 30 minutes, then refrigerate for at least 1 hour (2 hours for the cleanest slices).
Once chilled, gently lift out with the parchment and slice them into the required size.
Dust with icing sugar just before serving, as it melts into the filling in the fridge.

How to store lemon bars

• Fridge: store in an airtight container up to 4 days, as the crust softens every day.
• Out of the fridge: avoid leaving out the lemon bars, especially in hot and humid weather, as the filling contains egg.

More lemon and condensed milk recipes

• Lemon crumble bars
• Lemon brownie (lemon blondies)
• Lemon Drop cookies
• Lemon cake
• Condensed milk chocolate crumb bars
• Condensed milk caramel pudding
• Easy condensed milk hot fudge sauce
• Condensed milk Pineapple fluff
• Condensed (milk toffee)
• Condensed milk no-bake biscuit cake

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Condensed milk lemon bars with a graham cracker crust

Yield: 18

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

Creamy lemon bars with sweetened condensed milk, egg yolks, and fresh lemon juice on a buttery graham cracker crust.

4.5 Stars (2 Reviews)

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Ingredients

For the crust

Toggle ingredient group

• 1 and 1/2 cups (150 g / 5.3 oz) of graham crackers(Maliban crackers, this would be about 24 crackers)
• 5 tablespoons (70 g / 2.5 oz) of melted butter
• 1/4 cups (50 g / 1.8 oz) of fine sugar(if the sugar grains are large just blitz them to turn them fine)

For the lemon filling

Toggle ingredient group

• 1 can (14 oz / 397 g) sweetened condensed milk
• 3 large egg yolks
• ½ cup (120 ml) fresh lemon juic

Instructions

Prep work

1. Line an 8″ baking pan with parchment paper and set aside.
2. Separate the egg yolks from the egg whites(here are 4 easy ways to separate egg yolks). Set aside.

Prepare the crust mixture.

1. Use the food processor to blitz the crackers, or place the crackers in a zip-lock bag and use a rolling pin to crush them. I chose the latter method so mine are coarse. Transfer the crumbs to a bowl.
2. Add the fine sugar and melted butter into the crumbs.
3. Combine the three ingredients. This should result in a slightly wet (not too wet) crumb mix that will stick to your hand.
4. If you find the mix too dry, simply melt a tablespoon of butter and add it to the cracker mix and combine.
5. Preheat the oven to 180°C (350°F.

Make the crust

1. While the oven preheats, transfer the crumb mix to the baking pan.
2. Spread the cracker mix evenly and then press down to create an even crust. Make sure to slightly raise the edges of the crust on all four sides. A little over half an inch on all sides.
3. This will help to hold the lemon filling and make it easy to handle the lemon slab once it’s baked.
4. Bake the graham cracker crust for 8 to 10 minutes. After 8 minutes, check if the crust is done; remove it from the oven, or continue for another 2 minutes.
5. Once the graham cracker crust is done, let it completely cool for 15 to 20 minutes.

Make the lemon filling

1. Pour the condensed milk (390g-400g) into a bowl.
2. Mix the egg yolks (3) into the condensed milk thoroughly. Add the lemon juice (1/2 cup).
3. Whisk in all the ingredients until you have a thick lemon filling. Avoid whisking vigorously; this should take you less than 2 minutes.
4. Check if the graham cracker is cool and then pour in the lemon filling. Use a spatula to spread it evenly.
5. The filling should not overflow the cracker crust(this will not happen if you raised all the sides of the crust as mentioned above).
6. Bake the condensed milk lemon bars at 160°C for 17 minutes.
7. Check on the 12-minute mark. If the filling is firm, remove it from the oven, or continue to bake for 17 minutes.
8. Once baked, remove it from the oven and let it cool down for 30 minutes.
9. Refrigerate for at least 1 hour (2 hours for the cleanest slices).
10. Lift out with the parchment and cut into squares.

Made these Lemon bars?
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Leave a ⭐⭐⭐⭐⭐ rating and a comment; I read every one.
It helps other visitors trust the recipe and helps them find me too.

Notes

1. Any 390–400 g can of sweetened condensed milk works (14 oz in the US).
2. No graham crackers? Use digestives (UK), Marie biscuits (Australia), or Maliban biscuits (Sri Lanka).
3. Store airtight in the fridge for up to 4 days.
4. Keep egg whites covered for up to 2 days in the fridge or 3 months in the freezer.

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 40mgSodium: 41mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.