Lemon bars for week 14

One more recipe to share.
After the peach week, it was time to move to the next baby size up - this time a lemon. In celebration of the lemon I made a pan of yumy lemon bars. Now in a perfect world I would have been stuffing my face with CJ's Mom's lemon bars just about then, but since I was over here and the ingredients were nor available, I modified a recipe for lime bars I got from foodnetwork.com and made it into lemon bars. They turned out really nice.

Neely's (modified) Lemon Bars

1 cup butter
1/2 cup sugar
2 cups all purpose flour
Pinch of salt

Filling:
4 large eggs
2 cups sugar
6 table spoons flour
Zest of 1 lemon
Juice of 1/2 a lemon

Prehear over to 350 and grease a 9x13 pan.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

I have no mixer here so I mixed it first with a spoon, then kneaded by hand. And my favorite part that you press them in the pan by hand, no rolling required!

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25-35 minutes, or until the filling is set.

(I baked them for 25 but after they cooled and I cut them open the filling was still semi liquid so I put them back in for 10 mins)

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

I have also made these with limes before (typically take 2 limes) and they're just as delicious.