Lemon Bars

• 3 cups Flour
• 1 cup Powdered Sugar, Plus Additional To Sift On Top Of Bars
• 1-1/2 cup Cold Butter
• 2 Tablespoons Lemon Zest, Divided
• 6 Eggs
• 3 cups Sugar
• 1 cup Fresh Squeezed Lemon Juice (can Be Topped Off With Bottled Lemon Juice)
• 1/2 cups Flour

1. Preheat oven to 300u0b0F.
2. Sift flour and powdered sugar together. Cut in butter and half of the lemon zest. You can do this with a pastry mixer or use a food processor, like I did. Press dough into a 9x13 pan (but only after you have sampled the dough, you know, for quality assurance). Bake crust for 15 minutes (or 21 if you're me) until golden.
3. Beat eggs, sugar, remaining lemon zest, and lemon juice. Then beat in the flour. Pour filling over hot crust and bake for 40 minutes or until set. (This took 40 minutes exactly.)
4. Sift powdered sugar over bars after they have cooled for about 15 minutes. Let the bars set up before cutting into them, otherwise they will be gooey like in my picture. I was impatient and losing natural light.

flour, powdered sugar, butter, lemon zest, eggs, sugar, fresh squeezed lemon juice, flour

Taken from tastykitchen.com/recipes/desserts/lemon-bars-7/ (may not work)