Lemon Bars - Gina Dale

 Crust

2 cups Flour

1 cup Butter, softened

1/2 cup Powdered Sugar

1/2 teaspoon Salt

Filling

1 1/2 cups Sugar

5 Tablespoons Flour

4 Eggs

3 Lemons, juiced (~3/4 cup)

    Zest the 3 lemons, 1 for the crust and 2 for the filling

1 Tablespoon Powdered Sugar

Preheat oven to 350.

Spray a 13x9 pan with Pam and line with parchment paper, making sure the paper goes up the sides of the pan.

In a stand mixer blend the crust ingredients along with zest from 1 lemon.

Press the crust into the pan.  Bake for 20-25 minutes.  Turn oven off.  Let cool completely, about 45 minutes.  

While crust is cooking combine the sugar and flour in the same stand mixer, I just stir it with a rubber scrapper.  Add the eggs, lemon juice and zest from 2 lemons.  Mix till thoroughly combined.  

After the crust has cooled for 45 minutes, turn oven back on to 350.

When oven has come to temperature, mix lemon filling one more time in the stand mixer.  Pour filling over cooled crust.  Bake for 20-25 minutes or until filling is set; when it doesn't jiggle when pan is gently shaken.  

Cool on counter, then refrigerate for 4 hours.

Remove from pan by lifting the parchment paper.  Lay on counter and cut into bars.  Dust with Powdered Sugar using a wire mesh strainer.   Lift bars back into pan to keep them secure.  Keep in fridge till ready to eat.