Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and ⅓ cup granulated sugar. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
3. Press the graham cracker mixture evenly into the bottom of the prepared baking pan, using the back of a measuring cup or your fingers to create a compact, smooth crust.
4. Bake the crust for 10 minutes in the preheated oven until lightly golden. Remove and let cool while preparing the lemon filling.
5. In a large mixing bowl, whisk together eggs and 1 cup granulated sugar until well combined and slightly pale.
6. Sift all-purpose flour into the egg mixture, stirring until no dry streaks remain.
7. Add fresh lemon juice and lemon zest to the mixture, whisking until smooth and fully incorporated.
8. Pour the lemon filling over the pre-baked graham cracker crust, ensuring an even distribution.
9. Bake for 20-25 minutes, or until the filling is set and barely jiggles when the pan is gently shaken.
10. Remove from the oven and let cool completely at room temperature for about 1 hour.
11. Once cooled, use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board.
12. Cut into 12 even squares using a sharp knife, wiping the blade clean between cuts for neat edges.
13. Optional: Dust with powdered sugar or garnish with additional lemon zest before serving.
14. Store bars in an airtight container in the refrigerator for up to 5 days.