Lemon Bars, Lemon Bars, Lemon Bars!

What's not to love about a shortbread crust topped with a delicious lemon custard?  When my mom and sister recently requested that I bring these to a family gathering, I was a little doubtful.  I've had bad results making custard style desserts in the past.  Nothing worse than a dessert that tastes eggy!  But being the obliging daughter and sister that I am, I scoured the net for a recipe and settled on this one.  It could not have been easier to make and the results were outstanding!

1/2 pound unsalted butter at room temperature
1/2 cup sugar
2 cups flour
1/8 tsp kosher salt
6 large eggs at room temperature
3 cups sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
powdered sugar for dusting

Cream butter and sugar.  Combine flour and salt and add to the butter until just mixed.  Gather dough into a ball and press into a 9X13 pan, making a 1/2 inch edge on all sides. Chill for about 30 minutes.

Preheat oven to 350, and bake the crust for about 15-20 minutes until very lightly browned, let cool.  Leave oven on.

Whisk together the eggs, sugar, lemon zest, lemon juice and flour.  Pour over the crust and bake for 30-35 minutes until the filling is set.  Let cool to room temperature.  Dust with powdered sugar before serving.