These easy lemon bars are tangy, sweet, and made with a soda cracker crust—perfect for a quick treat using simple pantry staples. 👇👇
Why I Love This Recipe
These lemon bars are a fun twist on the classic—no eggs, no lemon zest, no complicated steps. Just pantry ingredients and a can of lemon pie filling. The soda cracker crust creates a buttery crumble that pairs perfectly with the tangy lemon layer.
- Shortcut lemon bars – no zesting or juicing needed
- Pantry-friendly – soda crackers, coconut, flour, and canned filling
- Great texture – buttery crumb, chewy coconut, and smooth lemon
- Perfect for sharing – slice into squares and bring to any gathering
If you love lemon desserts, try my Lemon Brownies or Lemon Coconut Squares next.
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
Here’s everything you’ll need to make this easy lemon dessert:
- 1 cup all-purpose flour
- 1¾ cups crushed soda crackers (about 1 sleeve)
- ½ cup granulated sugar
- ½ cup shredded coconut – sweetened or unsweetened both work
- 1 tsp baking powder
- ¾ cup unsalted butter, melted
- 1 can lemon pie filling (21 oz)
Step-By-Step Instructions 👇👇
STEP 1: Prep the Oven
Preheat the oven to 350°F and grease an 8×8-inch baking pan with nonstick spray or butter.
STEP 2: Melt the Butter
In a small saucepan or microwave-safe bowl, melt ¾ cup unsalted butter and set aside to cool slightly.
STEP 3: Crush the Crackers
Crush 1 sleeve of soda crackers into small crumbles—either in a bowl with a wooden spoon or in a zip-top bag using a rolling pin.
Tip: Don’t crush too fine—you want some texture in the crumb.
STEP 4: Make the Crust Mixture
In a large bowl, stir together: 1 cup all-purpose flour, 1 ¾ cups crushed soda crackers, ½ cup granulated sugar, ½ cup shredded coconut, and 1 tsp baking powder.
Pour in the melted butter and mix until crumbly and fully combined.
STEP 5: Assemble the Layers
Press ¾ of the crumb mixture firmly into the bottom of the greased baking pan.
Gently spread the lemon pie filling on top into an even layer with a spatula.
STEP 6: Add Topping and Bake
Sprinkle the remaining ¼ of the crumb mixture over the lemon layer.
Lightly press it down so it sticks.
Bake at 350°F for 30 minutes, or until the top is golden and the edges are set.
STEP 7: Cool and Slice
Let the bars cool completely in the pan—this helps them firm up for clean slices.
Slice into squares or bars and serve!
Recipe Tips
- Don’t crush the crackers too finely—leave some texture for the best crumb.
- Press the base firmly into the pan to help it hold together.
- Cool completely before slicing, or they’ll be too soft.
- These taste even better the next day, once fully chilled.
Looking for a bright, citrusy loaf cake instead? Try my Lemon Poppyseed Loaf Cake—it’s soft, zesty, and perfect with tea.
Variations and Substitutions
- Use graham crackers – for a slightly sweeter crust.
- Try lime or berry pie filling for a twist.
- No coconut? – Leave it out or use finely chopped pecans.
- Dairy-free option – Use vegan butter or coconut oil in place of butter.
How to Store
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze bars between layers of parchment in a container for up to 2 months.
- To Serve: Let thaw at room temperature or refrigerate overnight.
FAQs
Yes! Use about 1¾ cups of thick lemon curd in place of canned pie filling.
Yes—unsweetened or sweetened both work. Sweetened coconut makes the bars chewier and more dessert-like.
Absolutely! Just double all ingredients and bake for 35–40 minutes.
More Easy Lemon Desserts
- Magic Lemon Cobbler – warm, gooey, and truly magical
- Lemon Brownies – soft, chewy, and topped with glaze
- Lemon Coconut Squares – crumbly and rich with a sweet-tart bite
- Lemon Poppyseed Loaf Cake – soft and zesty with a bright lemon glaze
- Homemade Lemonade – refreshing and simple, just three ingredients
Lemon Bars with Soda Cracker Crust
Ingredients
- 1 cup all-purpose flour
- 1¾ cups crushed soda crackers - about 1 sleeve
- ½ cup granulated sugar
- ½ cup shredded coconut
- 1 tsp baking powder
- ¾ cup unsalted butter - melted
- 1 can lemon pie filling
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking pan.
- Melt butter and set aside.
- Crush soda crackers into small crumbles.
- In a large bowl, mix flour, crushed crackers, sugar, coconut, and baking powder.
- Add melted butter and stir to form a crumbly mixture.
- Press ¾ of mixture into pan to form base.
- Spread lemon pie filling evenly over crust.
- Sprinkle remaining crumb mixture on top and pat down gently.
- Bake for 30 minutes. Cool completely before slicing.
Recipe Notes:
- Don’t over-crush crackers—leave some texture.
- Press the crust firmly for a solid base.
- Cool fully before slicing for clean cuts.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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