Lemon Bars

Crust

1 cup unbleached flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter not yet to room temperature, cut into pieces

Filling
3 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice (2-3 lemons)
1 1/2 Tablespoons fresh, finely grated lemon zest (1-2 lemons)
3 Tablespoons unbleached flour
Big pinch of salt

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

To make the crust, sift the flour, confectioners' sugar, and salt into a bowl. Add the butter and the flour, first with a fork and then finishing with your fingertips.

Pat the mixture evenly in the prepared baking panand bake for 15 minutes or until golden. Allow the crust to cool while you make the filling.

To make the filling, beat the eggs until frothy. Slowly add the granulated sugar, until just combined. beat the lemon juice and zest and combine well.

Measure the flour and salt and then sift together directly into the filling mixture. Mix gently until they are incorporated into the lemon mixture. Pour the filling over the baked crust and bake 15 minutes or utni lthe top is set. It should have tiny blubbles on the surface and the edges should be brown and slighly pulling away from the sides.

Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 bars.