Lemon Bars

Food Network, Ina Garten

Yield: 20 squares or 40 triangles

    CRUST:                                                         
    1/2 pound unsalted butter room temp                            
    1/2 cup sugar                                                  
    2 cups flour                                                   
    1/8 teaspoon salt      
                                        
    FILLING:                                                       
    6 XL eggs room temp                                            
    3 cups sugar                                                   
    2 tablespoons lemon zest (4-6 lemons)                          
    1 cup lemon juice                                              
    1 cup flour                                                    
    Confectioners' sugar for dusting   
                            
Prep Time: 10 minutes/Inactive Prep Time: 30 minutes/Cook Time: 55 minutes

Preheat the oven to 350 degrees F.

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 it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 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 the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

MY NOTE: After two separate occasions, these are still not my favorite. I feel like the flour makes them gummy. Everyone at dinner loved them and they do taste and feel better the next day, but still not amazing. I'm looking for a new recipe! My own photo.

MXF