Zesty Lemon bars

For the Crust

1/2 cup plus 3 Tbsp cold unsalted butter, cut into 1” pieces

1 1/2 cups flour

1/2 cup powdered sugar

3 Tbsp cornstarch

1 1/2 tsp coarse salt

For the Topping

2 cups granulated sugar

4 large eggs, lightly beaten

3 Tbsp flour

1/2 cup plus 2 Tbsp plus 3/4 tsp freshly squeezed lemon juice

1/4 cup plus 1 Tbsp milk

1/4 tsp coarse salt

1. Butter a 9X13 pan (I lay a piece of parchment paper the long way in my 9X13 and spray the rest. When it is cool, I lift it out by the edges of the paper onto a cutting board for easy cutting).

2. Crust: in food processor combine flour, sugar, cornstarch, and salt. Process just to combine. Add butter to processor and process until pale yellow and consistency of cornmeal.

3. Pour crust into pan and press down to create a 1/4” layer along the bottom and 1/2” up the sides, pressing firmly at the edges to seal.

4. Freeze for 30 minutes. Preheat oven to 350. Transfer pan from freezer to oven and bake until golden brown, about 20 minutes. Turn once, halfway through baking.

5. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour. Whisk in lemon juice, milk, and salt until well combined. Set aside until crust is done.

6. Remove pan from oven, whisk topping once more, and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

7. Cool completely in the pan on a wire cooling rack. Serve when cool, or keep refrigerated until ready to serve.

Personally, I think this recipe calls for too much lemon. I have wanted to try this recipe with 1/2 cup lemon juice, but my family is so crazy for it being really lemony, that I haven’t tried it yet. When the bars are room temperature, they can be overwhelmingly lemony, even acidic tasting. When cold, they are not as strong.