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1
Preheat the oven to 350 degree F with a rack in the center of the oven.
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2
Make in a 9 inch square pan.
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3
Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
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4
Use a wooden spoon or a rubber spatula to mix them together thoroughly.
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5
Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
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6
Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
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7
Keep the oven at temperature setting.
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8
Break the eggs into a large mixing bowl, then add the granulated sugar.
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9
With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
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10
Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
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11
Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
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12
Beat in the lemon zest and juice.
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13
Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
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14
Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
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15
Remove the pan from the oven and allow it to cool.
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16
Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
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17
Cut into 16 squares.
