I was set to make Meyer lemon bars until I started the hunt for this seasonal fruit. I had spied them weeks before in the market, but was told that there wouldn’t be another delivery for a month. On to plan B…a more traditional lemon bar, but I decided on a graham cracker crust instead of the traditional shortbread crust. You see, I’m a huge fan of Key lime pie…but hubby has something against limes…and I often crave that yummy combination of citrus with a graham cracker crust.
These were quite delicious…though not the most beautiful bars I’ve baked. The lemon layer was quite thin and due to the softer nature of the crust, some of the graham cracker crumbs baked into the filling. A dusting of powdered sugar camouflages any imperfections, though, and I won’t hesitate making these again….maybe with a double layer of lemon topping next time~
Graham Crusted Lemon Bars…adapted from AllRecipes and my friend Joe’s lemon bar recipe
1 cup graham cracker crumbs
4 tablespoons butter, softened
1 tablespoon sugar
1 cup sugar
1/4 cup freshly squeezed lemon juice
1/2 teaspoon baking powder
Preheat oven to 350º. Line 8 x 8 inch pan with non-stick aluminum foil or regular foil sprayed with nonstick spray. Set aside.
Combine graham cracker crumbs, butter and sugar in medium bowl and mix well. Pat into bottom of prepared pan. Bake for 15 minutes.
While crust is baking, make lemon filling. Mix together eggs, sugar, lemon juice and baking powder till well combined. Carefully pour over hot crust and return to oven. Bake about 25 minutes more. Cool before cutting.
I just received the fabulous versatile blogger award from Julie of Burnt Carrots. I am supposed to post 7 interesting things about myself…stay tuned. Thanks so much, Julie!!!