Graham cracker lemon squares

Original blog post:

Recipe source: lemon filling from David Lebovitz’s blog

Time required: 1 hour

Yields: maybe 30

Tools required:

  • electric mixer
  • sauce pan
  • juicer
  • zester
  • mesh plate
  • shallow baking pan


  • ⅓ C butter, unsalted
  • 1½ C graham cracker crumbs
  • 3 TBSP granulated white sugar


  • 1 C lemon juice (2-3 large lemons)
  • grated zest of one lemon, wash and dry it first
  • 1 C granulated white sugar
  • 6 TBSP unsalted butter, cut into pieces
  • 2 eggs
  • 2 egg yolks


  1. Pre-heat oven to 176°C / 350°F. Line baking pan with foil.
  2. Melt butter in the microwave. Stir in sugar and graham crumbs.
  3. Pat into prepared pan and bake 10 min. Cool on wire rack.
  4. In a sauce pan combine lemon juice, zest, sugar, and butter and heat on Low until the butter is melted. Remove from heat.
  5. Beat the eggs and yolks, and temper in the hot butter mix.
  6. Return to stove and heat on Low until curd thickens (stir often), and when it starts to bubble, remove from heat.
  7. Strain and pour directly onto crust.
  8. Bake 5 min.
  9. Cool on rack, then cover and chill for at least an hour before slicing.

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