Easy Lemon Bars

Pastry Base

• 1 C cold butter, cut in small pieces
• 1/2 C sugar
• 2 C flour

In a food processor blend together the butter, sugar, and flour.

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan.

Bake for 20 minutes at 350. The bottom should just be beginning to brown slightly at the top edges.

Lemon Layer

• 1 1/2 C sugar
• 1/4 C flour
• 4 eggs
• zest of 2 lemons, very finely chopped
• juice of 2 lemons (about 2/3 to 3/4 C of juice)

Whisk together the sugar, flour, eggs, zest and lemon juice until sugar is dissolved.

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked pastry base.

Bake at 350 for 20-25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or add a meringue topping.