Lemon Squares - Graham Cracker Crust
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
16 cookies
ingredients
-
For the Crust
- 236.59 ml graham cracker crumbs
- 29.58 ml unsalted butter, melted
- 29.58 ml sugar
-
For the Filling
- 3 extra-large eggs
- 78.78 ml fresh lemon juice, strained
- 236.59 ml granulated sugar
- 4.92 ml baking powder
- 59.14 ml confectioners' sugar, about
- 0.25 ml salt
- 2 lemons, zest of, finely grated
directions
- Preheat the oven to 350 degree F with a rack in the center of the oven.
- Make in a 9 inch square pan.
- Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
- Use a wooden spoon or a rubber spatula to mix them together thoroughly.
- Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
- Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
- Keep the oven at temperature setting.
- Break the eggs into a large mixing bowl, then add the granulated sugar.
- With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
- Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
- Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
- Beat in the lemon zest and juice.
- Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
- Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
- Remove the pan from the oven and allow it to cool.
- Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
- Cut into 16 squares.
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Reviews
RECIPE SUBMITTED BY
Ms B.
United States