Lemon Bars
makes one standard sized, non-commercial jelly roll pan

3 c. all purpose flour
12 oz. unsalted butter, cut into bits
2/3 c. granulated sugar

Combine the flour and butter in the food processor and pulse to cornmeal consistency. Add the sugar and mix well in short pulses. Press into the bottom of a greased sheet pan and bake at 325 degrres F. for 15-20 minutes, or until firm, but not colored. Let cool.

8 eggs
4 c. granulated sugar
3/4 c. freshly squeezed lemon juice
2 tsp. freshly grated lemon zest
1/2 c. AP flour

Whisk the eggs lightly. Mix the sugar and flour together in a seperate bowl. Mix the flour/sugar into the eggs with a wooden spoon (don't whisk! You don't want to incorporate any air into this mixture.) Add th lemon juice and zest and stir to combine. Pour over the shortbread base and bake for about 20 minutes or until the custard is firm to the touch. Cool, chill, then sift powdered sugar on top and cut.