Sublime Lemon Bars

Crust (recipe follows)
4 large eggs
1 2/3 cups sugar (only 1 cup plus
    2 tablespoons with Meyer lemons)
6 tablespoons fresh regular lemon juice
1/4 cup all-purpose flour
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons confectioners' sugar,
    pressed through fine sieve

Heat oven to 325 degrees F. Grease a 9 x 13-inch pan; coat lightly with flour, tapping out excess.

Prepare crust; while it is baking, in same processor bowl without washing it, add eggs, sugar, lemon juice, flour, zest, baking powder and salt. Mix until thick and light colored, about 30 seconds. Pour over hot, pre-baked crust.

Bake until lightly colored on surface, about 25 minutes longer. Cool at room temperature.

To serve, sprinkle with confectioners' sugar. Carefully cut into 2 1/2 -inch bars, dipping knife in water to avoid tearing topping.

Makes 12 servings.

Crust:
1 cup unsalted butter, cut into 1-inch pieces
2 cups flour
1/2 cup confectioners' sugar
2 tablespoons lemon zest
1/8 teaspoon salt

Use a food processor with metal blade. In bowl, put all ingredients. Pulse until mixture just begins to clump (as with pie crust). Transfer to prepared pan, spreading clumps evenly, then pressing them through plastic wrap to make an even surface. Bake until lightly colored on edges, about 20 minutes.

Per serving: Cal 404 (39% fat) Fat 18 g (10 g sat) Fiber 1 g Chol 112 mg Sodium 104 mg Carb 58 g Calcium 39 mg