Lemon Bars

I've always loved Lemon Bars. My boys are not crazy about them, but every now and then it's worth making a batch and sharing with friends so that I can enjoy them myself. These are seriously lemony lemon bars, so if you don't love the taste of lemon, you probably won't be too crazy about them.

Lemon Bars
From Barefoot Contessa Parties

For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra large eggs, at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (from 4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour

Confectioners sugar for dusting

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press into a 9x13" baking dish, building up a 1/2" edge on all sides. Chill.

Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hte crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or squares and dust with confectioners sugar. Store in the refrigerator covered with plastic wrap.

Yields 20 squares or 40 triangles.