Graham Moist Lemon Bars So Tasty

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Graham Moist Lemon Bars

"When my brother about broke his enamel on the crust of some lemon bars, I notion I would try and make them chewier with graham cracker crumbs as the crust."

Ingredients :

1 3/4 cups graham cracker crumbs
7 tablespoons butter, softened
2 tablespoons white sugar
five eggs
three cups white sugar
6 tablespoons all-purpose flour
half of cup lemon juice
1/3 cup confectioners' sugar for decoration

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five tiers C).
Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press combination onto bottom of a greased nine x 13 inch baking pan. Bake for 20 minutes.
Beat eggs, sugar, flour, and lemon juice. (If mixture is simply too thick, water may be introduced to thin 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, reduce into squares.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook it evenly, and make smooth-up less difficult.

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