Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 1/3 cup (30g) all-purpose flour
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Mix graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup.
  3. Bake the crust for 8–10 minutes until the edges are lightly golden, then remove from the oven and let cool slightly.
  4. In a medium bowl, whisk together the sugar and all-purpose flour until no lumps remain.
  5. Beat in the eggs one at a time until the mixture is pale and fluffy.
  6. Stir in the fresh lemon juice and lemon zest. Pour the mixture through a fine-mesh sieve to ensure a smooth texture.
  7. Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula.
  8. Bake for 20–24 minutes. Remove from the oven when the edges are set and puffed, but the center still has a slight tremble.
  9. Allow the bars to cool and then refrigerate for 2 hours to ensure clean slices.