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| Graham Moist Lemon Bars |
"When my brother approximately broke his tooth at the crust of some lemon bars, I thought I would try to lead them to chewier with graham cracker crumbs as the crust."
Ingredients :
- 1 three/4 cups graham cracker crumbs
- 7 tablespoons butter, softened
- 2 tablespoons white sugar
- five eggs
- 3 cups white sugar
- 6 tablespoons all-cause flour
- 1/2 cup lemon juice
- 1/3 cup confectioners' sugar for adornment
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 350 levels F (175 ranges C).
- Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto backside of a greased nine x 13 inch baking pan. Bake for 20 mins.
- Beat eggs, sugar, flour, and lemon juice. (If combination is too thick, water can be added to skinny it.) Pour the aggregate over the new graham cracker crust. Bake for 25 mins, or till golden brown.
- Dust the top with confectioners' sugar. After cooling, cut into squares.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals wet, cook dinner it flippantly, and make clean-up less difficult.
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