Start by preheating your oven to 350 degrees.
In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Mix to ensure the butter gets all through the graham crackers.
Add the buttered graham crackers into a 9 inch baking pan. Pack the crust down onto the pan.
Place in the preheated oven and bake for about 8 minutes. Once baked, remove the crust from the oven and let cool.
Next, lets make the lemon filling.
I use my KitchenAid on this process, but you can use a hand mixer if you do not have one.
Add the eggs and sugar to the mixing bowl and mix on high speed for about 5 minutes. You want the mixture to increase in size. Once increased, reduce the speed and add in the salt, baking powder, and lemon zest. Then toss in the lemon juice. Scrape down the sides of the mixer, then give a final mix.
Pour the mixture on top of the crust, and place back in the 350 degree oven for about 25 minutes. Remove the pan from the oven and let cool. Once cooled, place in the refrigerator to let the lemon curd form. My picture was before the cooling process as my daughter was super excited and could not resist any longer. Our curd did not raise as much as we wanted, but neither one of us was overly concerned.
Once cooled, shower the top with powdered sugar to add a light coat. Cut into squares and dig in.
The result is a pretty darn good dessert. It had that perfect punch of lemon that one would expect in a lemon bar, and that lemon zest when balanced with the graham crackers and powdered sugar, well, you now have a dessert that anyone can make. This was enjoyed by even one of my pickiest eaters, and that says something, at least in my book.