Recipe: Double-Lemon Bars (food processor)

DOUBLE-LEMON BARS

FOR THE CRUST:
1 1/2 cups, 1 tablespoon plus 1 teaspoon all-purpose flour, divided use
1/4 cup powdered sugar (plus more for garnish)
2 tablespoons lemon zest, freshly grated, divided use
1 1/2 sticks unsalted butter, cut into pieces and kept cold
FOR THE FILLING:
4 large eggs
1 1/4 cups white granulated sugar
1/2 cup fresh lemon juice

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine the 1 1/2 cups flour, powdered sugar and 1 tablespoon of the lemon zest in the bowl of a food processor. Add the butter and pulse the processor until mixture resembles coarse meal. Press mixture into the bottom of a 9x13x2-inch baking dish.

Bake until golden brown, about 20 minutes. Remove from oven and maintain oven temperature.

TO MAKE THE FILLING:
Combine the eggs, white granulated sugar, lemon juice, the remaining 1 tablespoon, plus 1 teaspoon flour and the remaining 1 tablespoon lemon zest in a mixing bowl. Whisk to combine, then pour into the baked crust.

Return to oven and bake until mixture is set, about 20 to 30 minutes. Cool completely, then cut into 24 bars.

Sift powdered sugar sparingly over the top before serving. Store in the refrigerator.

Makes 24 bars
Source: Good Food for Good Times by Jamie Gwen