Classic Lemon Bars

Preheat the oven to 325 degrees; lightly grease a 9X13" baking pan.

The secret to making PERFECT lemon bars??? REAL, FRESH LEMONS!! DON'T cut corners and use bottled lemon juice - it just doesn't hold a candle to the real thing!!!

In a mixing bowl, mix together until a dough forms and pat onto the bottom of the prepared pan:

12 TBLSP. soft butter

1/4 cup powdered sugar

1-1/2 C. flour

Bake for 20 minutes. Remove from oven and prepare topping. Lower oven temperature to 300 degrees.

Topping:

In a mixing bowl, combine:

6 large eggs

3 cups sugar

Beat WELL. Slowly add:

3/4 C. freshly squeezed lemon juice (3-4 lemons) - you could use bottled lemon juice, but fresh is SO much tastier!

1/2 cup SIFTED flour

1 Tblsp. grated lemon zest

Pour the lemon mixture over the partially cooked crust. Sprinkle another 1 Tblsp. lemon zest over the top.

Bake in a 300 degree oven for approx. 25-30 minutes, or until it's 'set'. Gently jiggle the pan- make sure it isn't runny or wet-looking.

Remove from oven and cool completely on a wire rack. When ready to serve, cut into squares and sprinkle with powdered sugar. You can leave these out at room temperature or keep them chilled in the fridge - in my opinion, they're better chilled.