Not-So-Square Lemon Bars - flour

Method

• Preheat the oven to 350F.
• Mix 2 cups of the flour, the butter, confectioners sugar, and salt in a bowl.
• Press the mixture into the bottom of a 9 x 13-inch baking dish.
• Bake for 20 minutes or until golden brown.
• Transfer to a wire rack to cool.
• Keep oven at 350F.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar until smooth.
• Add the remaining 6 tablespoons of flour, the lemon juice, and lemon zest and beat until well combined.
• Pour the filling over the prepared crust, and bake for 25 minutes or until filling has set.
• Transfer the baking dish to a wire rack and let cool completely.
• Sprinkle with confectioners sugar before cutting into bars.
• Store leftovers in an airtight container in the refrigerator for up to five days.
• When life gives you lemons, remember Crystals rule of thumb: 1 medium lemon yields 2 to 4 tablespoons of juice and 1 tablespoon of grated rind.