Ingredients:
For the Crust:
- 1 ½ cups of finely ground graham cracker crumbs
- 70 grams of melted butter
- 1 tablespoon of granulated sugar
For the Filling:
- 1 ¾ cups of granulated sugar
- ⅓ cup of all-purpose flour
- Zest from 1 lemon (about 1 tablespoon)
- ¼ teaspoon of kosher salt
- 5 large eggs
- ⅔ cup of freshly squeezed lemon juice
- 1 teaspoon of pure vanilla extract
- 115 grams of butter, melted and cooled
- 1 tablespoon of powdered sugar for dusting
Instructions:
- Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper.
- To make the crust, either use a food processor to finely grind the graham crackers or place them in a Ziplock bag and crush them until they become fine crumbs.
- In a small to medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Stir until the crumbs are thoroughly coated with the butter.
- Transfer the crumb mixture into the prepared 9x9-inch pan, then press it down firmly and evenly to create the crust.
- Bake the crust in the preheated oven for 5-8 minutes, ensuring it doesn't burn. Once done, remove the crust from the oven and let it cool to room temperature.
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, lemon zest, and kosher salt.
- Add the eggs, lemon juice, vanilla extract, and melted butter to the dry ingredients. Mix until just combined.
- Pour the filling over the crust and spread it out evenly.
- Bake in the preheated oven at 180°C (350°F) for 20-25 minutes, until the edges of the bars turn golden brown and the center sets.
- Allow the lemon bars to cool to room temperature, then refrigerate them for at least 4 hours, or overnight, to set.
- Before serving, dust the bars with powdered sugar, slice them into squares, and savor the deliciousness!
Additional Tips:
- For the best texture and flavor, refrigerate the lemon bars for at least 4 hours or overnight to allow them to set properly.
- To ensure a smooth and creamy filling, make sure your ingredients, especially the eggs, are at room temperature.
- Avoid opening the oven door prematurely, as sudden temperature changes can cause the bars to collapse or crack.
- To prevent sticking, always use parchment paper to line your baking pan.
