Lemon Bars

Preheat oven to 350 degrees

1 9x13 buttered pan

Crust Ingredients:

1/2 pound unsalted butter, at room temperature

1 cup granulated sugar

2 cups crushed graham crackers (flour if you want a sugar cookie crust)

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 large lemons)

1 cup freshly squeezed lemon juice (4 large lemons)

1 cup flour

Confectioners' sugar, for dusting

Directions:

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Add crushed graham crackers with the mixer on low; add to the butter until just mixed. Press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

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

Cut and dust with confectioners' sugar. I really like the sugar so I dumped more than dusted!