You just bake and that's it, you have light and creamy Lemon Bars with Graham Cracker Crust! Preheat oven to 350 degrees F and line an 8x8 square baking pan with parchment paper. Set aside.

Her recipe is made with a flour crust, but a graham-cracker crust certainly could be substituted if that was your preference. I added a teaspoon of lemon zest to the pudding mixture just to give it ...

Make the lemon chiffon filling . Stir together 1/4 cup cold water and gelatin in a small bowl; let stand until softened, about 5 minutes. Meanwhile, beat egg yolks with an electric mixer on high ...

In a large bowl, whisk together egg yolks, whole eggs, sugar, salt, lemon juice and zest. Place the bowl over a pot of simmering water. Whisk the mixture continuously for 10 minutes until thick ...

1½ cups graham cracker crumbs (from about 6 graham crackers, medium ground in food processor or mortar and pestle to a sandlike texture) 2 tablespoons plus 1 teaspoon white sugar ½ teaspoon ...