Sour Lemon Bars

The Ultimate Sour Lemon Bars
RecipeView.com
Yield: 16 Servings Preparation Time: 0000

Crust: Topping:
1 1/2 Cups all-purpose flour 5 Large eggs, room temp
1/4 Cup Powdered Sugar 2 Cups sugar
1 Pinch salt 1 Cup lemon juice, fresh, strained
1/2 Cup unsalted butter, Cut In Pcs 3 Tbl all-purpose flour
1/2 Tsp vanilla extract 2 1/2 Tbl lemon peel, grated

Preheat oven to 350. Line 9' square pan with foil,
extending 1' above sides of pan. Grease uncovered 2 sides
of pan. Combine flour, powdered sugar and salt in
processor. Add butter and cut in using on/off turns until
mixture appears sandy. Add vanilla and process until dough
begins to come together. Press evenly into prepared pan.
Bake until golden brown, about 28 minutes.

Meanwhile, prepare topping: Whisk eggs and 2 Cups
sugar in medium bowl to blend. Whisk in lemon juice, then
flour. Strain into another bowl. Mix in grated lemon
peel. Reduce oven to 325. Pour filling over hot crust.
Bake until sides are set and filling no longer moves in
center when pan is shaken, about 22 minutes Cool on rack
Cover and chill at least 4 hours. Using foil sides as aid,
lift dessert from pan. Fold down foil sides. Cut into 16
squares. Cut each square diagonally in half, forming
triangles. Sift top with additional powdered sugar.

*** This is the original recipe. I alter by: Just
greasing the entire pan, and not messing with the foil.
The bars come out of the pan just fine. However, I do use
Pam instead of butter to grease the pan. .. The lemon peel
may tend to make the bars bitter. I choose to reduce the
amount of peel, or have eliminated it all together. There
is a slightly less lemon flavor if you eliminate the peel,
though. ....I also do not strain the lemon/egg mixture.
Instead I strain the fresh lemon juice before adding it to
the eggs. Dottie Cross Bon Appetit October 1990