LEMON PIE FILLING SQUARES WITH GRAHAM CRACKER CRUST RECIPES

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LEMON SQUARES - GRAHAM CRACKER CRUST RECIPE - FOOD.COM



Lemon Squares - Graham Cracker Crust Recipe - Food.com image

I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 16 cookies

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar
3 extra-large eggs
1/3 cup fresh lemon juice, strained
1 cup granulated sugar
1 teaspoon baking powder
1/4 cup confectioners' sugar, about
1 pinch salt
2 lemons, zest of, finely grated

Steps:

  • 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.

Nutrition Facts : Calories 113, FatContent 3, SaturatedFatContent 1.3, CholesterolContent 42.9, SodiumContent 72.8, CarbohydrateContent 20.5, FiberContent 0.2, SugarContent 17.7, ProteinContent 1.7

GRAHAM MOIST LEMON BARS RECIPE | ALLRECIPES



Graham Moist Lemon Bars Recipe | Allrecipes image

When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.

Provided by Carrie Romer

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Yield 3 dozen

Number Of Ingredients 8

1?¾ cups graham cracker crumbs
7 tablespoons butter, softened
2 tablespoons white sugar
5 eggs
3 cups white sugar
6 tablespoons all-purpose flour
½ cup lemon juice
? cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
  • Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
  • Dust the top with confectioners' sugar. After cooling, cut into squares.

Nutrition Facts : Calories 248.2 calories, CarbohydrateContent 45.9 g, CholesterolContent 63.5 mg, FatContent 6.7 g, FiberContent 0.3 g, ProteinContent 2.7 g, SaturatedFatContent 3.4 g, SodiumContent 100.8 mg, SugarContent 39.7 g

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