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My review
Graham Moist Lemon Bars
Carrie Romer
"When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust."
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Ingredients
servings 248Original recipe yields 18 servings (3 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 3738 Ratings
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Most helpful positive review
7/29/2007
These are much better than I thought they'd be. Be careful baking the graham cracker crust-15 minutes should do it. Mine started to brown along the edges. When making the lemon filling, I bea...
Most helpful critical review
4/16/2000
It was hard to press the graham cracker crust firmly into the pan, so as a result the lemon topping soaked into the crust. I ended up with a lemony graham crust with a millimeter thick lemon lay...
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7/29/2007
These are much better than I thought they'd be. Be careful baking the graham cracker crust-15 minutes should do it. Mine started to brown along the edges. When making the lemon filling, I bea...
6/9/2008
I made a few adjustments which were the only things keeping me from rating the original recipe with five stars. The graham crust required no mental adjustment for me--this is how my mom always ...
2/11/2000
This is a very good bar as is but I have also made it with key lime juice and cut the sugar down by 1/2 cup and it won raves from my family.
8/14/2008
The recipe was really easy to follow and it worked out great. I added lemon zest and coconut to the top and they couldn't be more delicious! Thanks!
4/16/2000
It was hard to press the graham cracker crust firmly into the pan, so as a result the lemon topping soaked into the crust. I ended up with a lemony graham crust with a millimeter thick lemon lay...
8/29/2008
Sorry, I hate to give bad reviews, but honestly this was not good. It came out chewy and is just not what a lemon bar should be.
7/7/2008
These lemon bars are great. I've made them twice and received lots of compliments both times for the combo of the graham cracker crust (you'll never make lemon bars with a different crust again)...
6/27/2008
I made these in store bought mini graham crusts to save on time. I like how fast the mixture came together but I didn't like how much sugar is in it. I feel the finished product is way too sweet...
7/12/2008
These were pretty good except for several things. The first was that my crust would not spread the entire pan so I had to make 2 bowls of it to get enough. They tasted good but were SO sticky. A...