These Lemon Bars are just tart enough to get that place in the back of your jaw to go "zing" and just sweet 
enough to counteract the tartness without being cloying.
enough to counteract the tartness without being cloying. This recipe is for what is known in the restaurant business as a 'half sheet' pan. That's a baking sheet with a rim. If you don't have or don't want to buy a half sheet pan, you can bake these in a large roasting pan with a flat bottom.
You can find a half sheet pan on my Shopping page.
You can find a half sheet pan on my Shopping page.
CRUST
3 cups flour
1 1/2 cups butter
3/4 cup powdered sugar
FILLING
8 large egg
4 cups sugar
3/4 cup lemon juice
grated zest of 2 lemons (use a micro plane if you have one)
1/2 cup flour
Oven at 350.
1. In mixer beat butter and powdered sugar till creamy and fluffy. Add in flour a little at a time till totally incorporated.
2. Press dough into your baking pan evenly, building up a 1/2 inch edge all the way around. Use rolling pin to press down the dough to make sure bottom is an even thickness everywhere. Prick the crust all over with a fork at intervals to keep the bottom from puffing up.
Bake 10 minutes till just barely starting to color.
3. While crust is baking beat rest of ingredients together in mixer until creamy.
Now comes the tricky part. With the pan on the oven rack, very carefully pour the filling over the partially baked crust. Carefully push the rack back into the oven trying not to spill anything.... and bake about 15-20 minutes or more until the filling is fairly firm and no imprint remains when touched lightly in the center. If your oven is not perfectly level you will have to turn the bars half way through baking to insure that they come out even in the pan. Watch to make sure you don't over bake or they will be too dry.
Let cool and cut into bars. You can dust the top with powdered sugar right before you serve them.
For TROPICAL LEMON BARS add 2 cups bakers coconut to filling mix.
