Lemony goodness

Mixed up a batch of Barefoot Contessa

Lemon Bars.

Lemon Bars

For the Crust:

1/2 lb. unsalted butter at room temp.

1/2 cup granulated sugar

2 cups all purpose flour

1/8 tsp. kosher salt

For the filling:

6 large eggs at room temp.

3 cups granulated sugar (ugh)

2 Tbl. grated lemon zest

1 cup freshly squeezed lemon juice

1 cup all purpose flour

Confectioners sugar for dusting

Preheat 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 and press

into a 9 x 13 x 2 inch baking dish, building up about a

1/2 inch edge on all sides. Chill.

Bake the crust for 15 to 20 min., until very lightly browned.

Let cool on a wire rack. Leave 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 min., until the filling is set. Let cool to room temp.

Cut into triangles or squares and dust with powdered sugar.

*

Warning: Try not to eat too many,

they may be a bit fattening...!