LEMONS BARS

Behold, these little delights have won the hearts of my entire clan. Among them, my son, Anthony, or as we fondly refer to him, Tiger, is a die-hard fan. For those who relish the tangy zest of lemons, these treats are a heavenly match, with a perfectly balanced blend of sweet and tart notes.

CRUST:

INGREDIENTS

• 2 stick of unsalted butter, at room temperature, cut into 16 pieces

• 1/4 cup granulated sugar

• 1/4 cup confectioners sugar

• 2 cups flour

• 1/8 teaspoon kosher salt

INSTRUCTIONS

1. Preheat oven to 350 degrees F

2. In a stand mixer on medium, cream the the butter and sugar until pale yellow and slightly fluffy

3. Combine flour and salt, add to mixer and mix on low until just combined

4. Dump mixture into a 9x13 baking pan. (I find that there is enough butter to keep the crust from sticking. If you're not sure, you can prepare the pan with baking spray.)

5. Using your hands, press the dough out evenly, being sure to get in all the corners and is about 1/2 inch up the sides. You can use the bottom of a measuring cup to help get it flat and even. (Spray the bottom with baking spray to keep it from sticking.)

6. Chill in the freezer for at least 15 mins

7. Bake crust for 15-20 mins or until very lightly browned

8. While the crust is baking make the Lemon Filling

LEMON FILLING:

INGREDIENTS

• 6 extra-large eggs at room temperature

• 3 cups granulated sugar

• 2 tablespoons grated lemon zest

• 1 cup freshly squeezed lemon juice

• 1 cup flour

• Confectioners' sugar, for dusting

I NSTRUCTIONS

1. In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, 1 cup of flower until just combined.

2. Pour over crust (it's ok if it is hot) and bake for 30-35 mins. The filling will go south fast, pay close attention. When the curd is set (even if it is before the 30 min mark) remove it from the oven and leave it to cool on the counter for 30 mins, then refrigerate for at least an hour.

3. Dust with Confectioners' sugar, slice and devour!