Very Tangy Lemon Bars 2.0

Summary
Prep time	30 min
Cook time	45-55 min @ 300°
Source	Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich (pg 182-183)
Yield / serves	~16 servings
Rating	Very good

Ingredients

Crust

• 7 T unsalted butter, melted
• 2 T sugar
• 3/4 t vanilla extract
• 1/4 t salt
• 1 c unbleached all-purpose flour

Topping

• 1 c + 2 T sugar
• 3 T unbleached all-purpose flour
• 3 large eggs
• 1 1/2 t finely grated lemon zest
• 1/2 c strained fresh lemon juice
• powdered sugar for dusting (optional)

Preparation

Preheat the oven to 350. Position a rack in the lower third of the oven. Line an 8-inch square baking pan with foil (optional).

To make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan.

Bake for 25-30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.

To make the topping: While the crust is baking, stir together the sugar and flour in a large bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice.

When the crust is ready, turn the oven down to 300. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer, or until the topping barely jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.

Lift up the foil liner and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam, you can blot it gently to reveal the zest by laying a square of paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper and repeat with a fresh piece if necessary.

Sift powdered sugar over the bars just before serving, if desired. May be stored in an airtight container in the refrigerator for several days or more. After 3 days the crust softens, but the bars still taste quite good for up to a week.