Meyer Lemon Bars

• 2 1/4 cups unbleached all-purpose flour, divided
• 3/4 cup plus 3 tbsp powdered sugar, divided
• 1 1/2 tsp salt plus more
• 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
• 1 to 2 tsp ice water
• 5 large eggs, at room temperature
• 1 1/2 cups granulated sugar
• 1 tbsp Meyer lemon zest
• 3/4 cup fresh Meyer lemon juice

1. Preheat oven to 350u0b0. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
2. In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
3. Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300u0b0.
4. Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
5. Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

flour, powdered sugar, salt, butter, water, eggs, sugar, lemon zest, fresh meyer

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-bars-51256850 (may not work)