Lemon Bars

I need to make some lemon bars again. I feel like my lemon recipes are the ones I get asked for the most repeats of. These did not disappoint. I've adjusted the recipe a little to increase the amount of butter in the crust. First time I made these, it didn't stick together as well as I'd hoped. 

• 2 cups plus 3 Tbsp all-purpose flour, divided
• 1/2 cup powdered sugar plus additional for dusting
• 2 Tbsp cornstarch
• 1/4 tsp salt
• 1 cup butter
• 4 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1 tsp finely shredded lemon peel
• 3/4 cup lemon juice
• 1/4 cup half and half, light cream, or milk

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a bowl combine the 2 cups flour, 1/2 cup powdered sugar, cornstarch, and salt. Cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake 18-20 minutes or until edges are golden.

Meanwhile, for filling, in a medium bowl stir together eggs, granulated sugar, 3 Tbsp flour, lemon peel, lemon juice, and half and half. Pour filling over hot crust and bake another 15-20 minutes or until center is set.

Cool completely in pan on a wire rack. Sift remaining powdered sugar on top and cut into bars. Cover and store in refrigerator.

Serves 36

Prep Time: 25 minutes

Total Time: 1 hour plus cooling

Recipe from Better Homes and Gardens New Cook Book