LEMON BARS

MAKES 3 DOZEN COOKIES

This is the best of this type of cookie that we have tried. The crust is a buttery shortbread and the filling has an intense lemon flavor.

INGREDIENTS

CRUST

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioner's sugar

2 cups all purpose flour

LEMON TOPPING

4 large eggs
2 cups sugar
Dash salt
Lemon juice with pulp to equal 4 tablespoons (see note below)

For Crust: Preheat oven to 350° F. In a medium bowl, mix the butter, confectioner's sugar and flour with you hands just until blended, similar to a pie crust dough. Pat into an ungreased 13x9x2-inch baking pan. Bake for 15 minutes. Remove from oven and cool almost completely before adding topping.

For Lemon Topping: Mix together the eggs, sugar, salt, and lemon juice. Beat with spoon or whisk until well blended and the sugar is dissolved. Pour over partially cooled crust. Return to oven and bake 20 minutes or until top is set. Cool on rack. Cut into bars. Store in refrigerator.

Note: It is important that you measure the lemon juice with the pulp added, not before you add the pulp. Generally speaking, the amount of pulp that naturally comes out of the lemon when it is reamed is sufficient. Don't forget to remove the seeds.

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