Graham Moist Lemon Bars

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (180g)
• Butter (unsalted), melted: 1/2 cup (1 stick or 113g)
• Sugar: 1/2 cup (100g)
• Lemon juice: 1 1/4 cups (300ml)
• Eggs: 4 large
• Lemon zest: 1 tablespoon
• Cornstarch: 1/4 cup (30g)
• Vanilla extract: 1 teaspoon

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy-Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line an 8x8-inch baking pan with parchment paper.
3. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the prepared pan.
4. Bake the crust for 10-12 minutes or until golden brown.
5. While the crust is baking, make the lemon filling. In a large bowl, whisk together lemon juice, eggs, lemon zest, cornstarch, and vanilla extract.
6. Pour the lemon filling over the baked crust.
7. Bake for 30-35 minutes or until the filling is set and slightly jiggles when the pan is gently shaken.
8. Let cool completely before slicing and serving.

Nutritional Information:

Per bar (1/8 of the pan):

• Calories: 190
• Fat: 9g (saturated: 5g)
• Carbohydrates: 28g (sugar: 14g)
• Protein: 3g

Dish Characteristics:

• Sweet, tangy, and refreshing
• Creamy and moist filling
• Crispy graham cracker crust
• Perfect for parties, potlucks, or as an afternoon treat

User Comments:

• "These lemon bars are absolutely delicious! The filling is so creamy and the crust is the perfect balance of crunchiness and sweetness."
• "I love that the recipe uses fresh lemon juice and zest. It really gives the bars a bright and tangy flavor."
• "I made these for a party and they were a huge hit. Everyone raved about how moist and flavorful they were."

Special Precautions and Tips:

• If you don't have parchment paper, you can grease the pan with butter or cooking spray.
• Let the bars cool completely before slicing to prevent them from falling apart.
• For a sweeter taste, you can add up to 1/4 cup more sugar to the filling.
• To make the bars ahead of time, bake them as directed and then let cool completely. Cover tightly and refrigerate for up to 3 days. Bring to room temperature before serving.