Best Lemon Squares Graham Cracker Crust Recipes

GRAHAM MOIST LEMON BARS

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.

LEMON SQUARES - GRAHAM CRACKER CRUST

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.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.