Lemon Bars

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I made lemon bars the other day and decided that I would take some to my dentist office. I plated them using only the best ones of course and saving the ones around the edge for us because they don't look as nice (but taste just the same). I arranged them with fresh mint leaves from my garden so they looked "just so" and put them in the fridge (subconsciously they taste better when they are pretty to look at). Anyway, I was running a little late so I quickly ran upstairs, brushed my teeth and ran back down, only to open the fridge and have the plate drop out, do a double flip and land upside down. If I were judging the creativity of the dive I would have given it a "10". I literally froze and was trying to grasp the reality of it. I don't use profanity but I did shout out a couple of choice words. I heard Phil in the background laughing and he said he wondered what words I would have chosen if I did curse. So, I scooped them up, rearranged the cellophane and put them back in the fridge and grabbed the ones in the tubberwear that were for us. Well, as I was sitting in the chair at the dentist office,  I had a moment of panic because I had just realized that I gave the office the ones that we're the "cast offs". They must have tasted okay because Heather, our hygienist wants to make them for this weekend. So... here you go Heather, I hope you are more careful than I was... ENJOY!

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 cup powdered sugar, plus more for dusting
• Pinch salt
• 2 sticks butter, room temperature plus a little more for greasing

Filling:

• 6 large eggs (room temp)
• 3 cups granulated sugar
• 1 cup lemon juice, aprox 4 - 6 lemons)
• 2 tablespoons lemon zest
• 1 cup flour
• 1 tablespoon powdered sugar for dusting

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2 - inch pan.

Make the crust by combining the flour, powdered sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. If you have a processor you can put all ingredients in and pulse to incorporate, making sure to not over mix. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or powdered sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice and zest. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with powdered sugar when cooled.