Lemon Deliciousness

Lemon desserts make me think of summer, and the sun makes me think of lemons. Since the sun is shining today (it's about time silly Seattle summer!), I thought I'd share one of the most delicious lemon desserts I have ever tasted. Literally. Delicious.

They are lemon bars, but not your ordinary run-of-the-mill lemon bars. They are lemon bars combined with a shortbread cookie. I originally found this recipe from My Baking Addiction and she had adapted this recipe from two recipes. One from Ina Garten and the other from Cook's Magazine, May 1998.

These treats are just screaming to be eaten on a summery evening. The buttery cookie crust perfectly offsets the tart lemony topping. I could go on and on...but instead I'll share the recipe so you can try them for yourselves.
Ingredients:
The Crust
1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar (plus extra to decorate finished bars)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter at very cool room tempurature, cut into 1-inch pieces, plus extra for greasing pan

The Filling
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
confectioners' sugar, for dusting

Note: The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of he crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refridgerated for up to two days.

Directions:
1. For the crust: Adjust over rack to middle position and heat over to 350 degrees. Lightly butter a 9 by 13 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.

2. Pluse flour, confectioners' sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refridgerate for 30 minutes, then back until golden brown, about 20 moinutes.

3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

4. Dust with confectioners' sugar and cut into squares.

Enjoy!