Super lemony lemon bars

I got this recipe from my pop, he’d clipped it from the local paper. I made this for a barbecue I attended this weekend and it went over very well. So well that I must now share the recipe.

Lemon Bars

butter for greasing pan
2 1/2 cups all purpose flour, divided
3/4 cups powdered sugar, plus more for garnish
1/2 teaspoon salt
1 cup (2 sticks) butter
6 large eggs
2 1/4 cups sugar
1 1/4 cups freshly squeezed lemon juice
3 tablespoons grated lemon zest

Heat over to 350F. Grease a 9 inch square pan. Combine 2 cups flour, powdered sugar, and salt in a large bowl. Add butter and blend with pastry blender or your fingers until mixture resembles coarse meal.

Press into greased pan, pushing dough all the way up the sides.

Bake until edges are golden brown, about 20 minutes, then remove and reduce oven temperature to 315F.

Meanwhile, in another large bowl, whisk together eggs and sugar until smooth. Gently stir in lemon juice and zest. (To minimize aesthetically displeasing little bubbles on the top of the bars, avoid whisking further.) Fold in remaining 1/2 cup flour.

Pour egg mixture over hot crust and bake until curd is set and no longer jiggles when you move the pan, 35 to 45 minutes.

Cool thoroughly before cutting into bars. Dust with powdered sugar and serve. Makes 9 servings.

**Now, I did not follow this recipe exactly. I used a 9 x 13 pan, so my bars were a lot thinner and I actually liked them better than the original which were very thick. I kept an eye on the pan both trips through the oven, but didn’t note exactly how long I left them in the oven. I also added more zest than it called for, I just zested all of the lemons that I used to get the proscribed amount of lemon juice.

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