Lemon Bars

To celebrate Easter I made lemon bars. I gave up desserts for lent so it was an extremely looooong forty days. Therefore, I must make up for lost time. These lemon bars were the perfect blend of sweet and tangy. No need to search for another recipe, this one's definetely a keeper. NUM!

Lemon Bars
Adapted from The Joy of Cooking

For the crust:
1 1/2 cups flour
1/4 cup powdered sugar
pinch salt
12 Tbsp. cold unsalted butter, cut into small pieces

For the filling:
6 large eggs
3 cups sugar
zest of 1 lemon
1 cup plus 2 Tbsp. lemon juice (about 5 lemons)
1/2 cup all-purpose flour
Confectioner's sugar, for dusting

Sift the flour, sugar, and salt into a large bowl. Using two knives or your fingertips (recommended) cut in the butter until the mixture is the size of small peas. Press the mixture into the bottom of a 9" by 13" baking pan, and about 3/4" up the sides of the pan to keep the filling from leaking during baking.

Bake at 325 degrees for about 20 to 30 minutes, until golden brown. Set aside to cool.

To make the filling (you can do this as you are baking the crust), whisk eggs and sugar together until well combined. Add the zest and juice; whisk well. Sift the flour over the top and stir until well blended. Pour filling over the cooled crust. Bake until set, about 30 to 35 minutes. (They should be slightly jiggly.) Let the pan cool completely before cutting into bars. Dust with confectioner's sugar, if desired.