This is a quite detailed  recipe of the Lemon Bars we all love!

Crust Ingredients:

• 1 3/4 c all-purpose flour
• 2/3 c powdered sugar, plus extra to sprinkle on bars
• 1/4 c cornstarch
• 1/2 tsp salt
• 12 Tab butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces

Crust Directions:

1. Place an oven rack in the middle position and preheat the oven to 350°.
2. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease.
3. Stir together the flour, powdered sugar, cornstarch, and salt.
4. Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender,
5. two knives until the mixture resembles coarse meal. (You might try freezing the
6. butter and grating it into the dry ingredients on the large holes of a box grater)
7. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and
8. about 1/2-inch up the sides of the pan.
9. Refrigerate for 15-30 minutes.
10. Bake until golden brown, about 20 minutes.

Filling Ingredients:

• 4 large eggs
• 1 1/3 c granulated sugar
• 3 Tab all-purpose flour
• 2 tsps grated lemon zest, from 2 large lemons
• 2/3 c freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 c milk
• Pinch of salt (about 1/8 teaspoon)

Filling Directions:

1. Whisk together the eggs, sugar, and flour in a medium bowl.
2. Then stir in the lemon zest, juice and milk to combine.
3. Pour the filling onto the warm crust (it’s important that the crust is still warm!)
4. Reduce the oven temperature to 325°.
5. Bake for about 18-20 minutes until the filling feels slightly firm to the touch.
6. Cool the bars to room temperature, sprinkle with additional powdered sugar.
7. Cut into bars. Cut the 9 inch side into 6 and the 13 inch side into 8.

Serves: Yield: Makes 9X13-inch pan of bars. 48 bars – 1 x 1 1⁄2 inches.

Source: Mel’s Kitchen Café