Sublime Lemon Bars

Ingredients

Crust

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

Filling

• 4 large eggs
• 1 2/3 cups sugar (only 1 cup + 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

Instructions

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

Crust

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

Filling

1. While crust 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.
2. Pour over hot, pre-baked crust.
3. Bake until lightly colored on surface, about 25 minutes longer.
4. Cool at room temperature.
5. To serve, sprinkle with confectioners' sugar.
6. Carefully cut into 2 1/2 inch bars, dipping knife in water to avoid tearing topping.

Nutrition

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