Trish's Plain Jane Lemon Bars

For Shortbread Crust:

1/2 lb. unsalted butter, room temp.

1/2 c. granulated sugar

2 c. flour

1/8 tsp. salt

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy.

Combine flour and salt and add to the butter mixture just until blended.

Dump dough onto well-floured board and gather into a ball.  Knead a few times.

Flatten dough into a well-greased 9X13 pan.

Bake for 15-20 minutes, or until lightly browned.


For Filling:
6 XL eggs
3 c. sugar
2 Tbsp. lemon zest
1 c. freshly squeezed lemon juice
1 c. flour

While shortbread dough is baking, begin the filling.

Whisk together eggs and sugar well.

Add lemon juice, mixing well.

Add flour and zest.

When crust is finished browning, remove from oven and immediately pour over lemon filling.

Bake at 350 F for 35-50 minutes or until set when touched with the pad of your finger.

Let cool completely before cutting.  Keep refrigerated.

Before serving, dust with powdered sugar.