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.
Ingredients
- 1.75 cups graham cracker crumbs
- 7 tablespoons butter , softened
- 2 tablespoons white sugar
- 5 eggs
- 3 cups white sugar
- 6 tablespoons all-purpose flour
- 0.5 cups lemon juice
- 0.33 cups confectioners' sugar for decoration
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
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.
-
4
Dust the top with confectioners' sugar. After cooling, cut into squares.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Marinated Beet Salad
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Baked Pancake with Peaches
Peaches for breakfast? This baked pancake recipe is a delicious way to add fruit to your breakfast! It serves four people, but if you have big eaters, don't be surprised if it only serves two. Fortunately, you can put this together fast. Serve with vanilla yogurt.
Sugared Danish Butter Cookies with Pecan Halves
This recipe is for a very elegant and tender butter cookie that just melts in your mouth. Half of the dough yields a sugared butter cookie, while the other half is unsugared and topped with a pecan half. This recipe can be easily halved for a smaller yield, but believe me, the cookies disappear quickly. You won't regret making an entire batch because no one can stop eating them. The recipe looks more complicated than it really is. Just be sure not to slice the cookies too thickly.