Lemon Bars always remind of my parties at my parents house or of tailgating before football games. While they were not homemade they were still very good and my mom got them for a lot of events. The other week I was craving them and decided to make them for our small group. These were absolutely amazing. I got a little worried, while I was making them I was talking to my mom and she said she had tried to make them several times and they never worked. But they turned out great! This recipe is from Cooking on the Front Burner.
1 3/4 cups all purpose flour
2/3 cup powdered sugar (plus extra to dust on top)
1/4 cup cornstarch
1/2 tsp salt
12 tbsps butter (at cool room temperature and cut into 1inch pieces)
4 large eggs
1 1/3 cups sugar
3 tbsps all purpose flour
2 tsps grated lemon zest
2/3 cup freshly squeezed lemon juice (3 to 4 large lemons)
1/3 cup whole milk
Pinch of salt
Line a 9x13 pan with tin foil and lightly grease. In a mixing bowl combine the flour, powdered sugar, cornstarch and salt. Add in the pieces of butter and cut in with a pastry blender or fork until crumbly. Press the mixture into the bottom of the pan and up the sides slightly. Refrigerate the crust for 20 minutes. Heat oven to 350 while the crust is in the refrigerator. Bake until the crust is golden brown, about 20 minutes. While the crust is baking make the filling. Whisk together the eggs, sugar and flour in a mixing bowl. Whisk in the lemon zest, lemon juice and milk. Pour the filling over the crust while it is still warm. Reduce the oven heat to 325. Bake for 20 - 35 minutes or until the filling is slightly firm to the crust. Cool the bars at room temperature. Once they are cool, sprinkle with powdered sugar and cut.