Crust:
1 C butter (chilled and cut into 1 inch cubes)
dash salt
1/2 C powdered sugar
2 C flour
Preheat oven to 350. Line a 9x13 pan with foil, with extra hanging over the edges. Press foil into corners and smooth. (The overhanging foil is to allow for easier removal of the lemon squares to cut after they have cooled.) Grease foil. Put crust ingredients into a food processor and pulse until mixed well, pale yellow and resembles coarse meal. Press into the prepped 9x13 pan. Bake for 15 minutes or until lightly golden.
Filling:
4 eggs, beaten well
2 C sugar
1/4 C flour
1 t lemon zest
1/2 C fresh lemon juice
Powdered sugar for garnish
While crust is baking, prepare filling. Combine flour & sugar. Mix in eggs, zest and juice. Pour onto warm crust. Bake at 350 for 25 minutes or until set. Cool completely or better yet, chill (makes precise cutting a little easier). Remove entire baked lemon dessert by lifting it out of the 9x13 pan with the tin foil. Cut with a sharp knife. Sprinkle with powdered sugar.
**I wasn't a huge lemon bar fan...but now I am! I made them once over 16 years ago (in my old house) and wasn't too thrilled. So this time, I consulted a few recipes and made two. Neither did it for me, but there were elements of the two that did, so I combined the two and in my opinion it was perfection! The best crust, with the perfect amount of lemon.
**Side note...ATK's (America's Test Kitchen) was overly lemony and the crust wasn't so great! Grandma Braithwaite's (HB's mom) recipe was a delightful texture, but didn't taste lemony enough.
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