LEMON SQUARES - GRAHAM CRACKER CRUST

Lemon Squares - Graham Cracker Crust image

Provided by Ms B.

Categories Bar Cookie

Time 40m

Yield 16 cookies

Number Of Ingredients 10

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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.