Lemon Bars

Our neighbor has a lemon tree and gave us a lot of lemons. I thought it would be nice to make something for them and they picked lemon bars! My brother thought they were too tart, but if it's not peanut butter and chocolate, it's not tops for him. My neighbor asked for the recipe so they must be good!

I found this recipe on http://www.sugarcooking.blogspot.com/  

Recipe: Crust from America's Test Kicthen & Filling from Ina Garten

Ingredients
The Crust

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners’ sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter -- (1 1/2 sticks) at
• very cool room temperature, cut into
• 1-inch pieces, plus extra for greasing pan

The Filling*

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar**
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
   Cut into squares and dust with confectioners' sugar.

Notes:
   The flour got little clumps in it when it was mixed so I strained it before pouring over the crust.

* According the America's Test Kitchen the filling needs to be poured onto a warm crust so the filling cooks evenly. There should be plenty of time to make filling while the crust chills and cooks, but be sure to plan ahead.

** I used 2 1/2 c. of sugar.