Luscious Lemon Bars

From: Natalie

Crust3/4 c butter RT
1 1/2 c flour
1/2 c icing sugar

Filling:2 lemons (for zest and 1/3 c juice)
4 eggs
1 1/2 c sugar
1/4 c flour

Preheat oven to 350 F. 
-Crust: work butter, flour and icing sugar with fingers until mixture holds together.  Transfer to ungreased 9x13 pan and press with a flat bottom cup.  Bake for 20 min or until the edges begin to brown.

-While shortbread is baking, make filling.  Wash and dry lemons, then zest.  Juice 1/3 cup. 

-Whisk together the eggs and sugar.  Whisk in flour.  Stir in lemon zest and juice. 

-When shortbread has baked, pour filling over and return the pan to the oven for another 20-25 min or until the filling no longer jiggles and the edges are lightly brown.

Cool and dust with icing sugar.  Refrigerate leftovers. 

***Double recipe fits Jellyroll pan***