I’ve been making these gems for years – they’re my husband’s all-time favorite dessert.  The recipe below is from The Pioneer Woman, because I like her use of fresh lemons.  But the recipe has been around a LONG time.  It never fails to be a huge hit though!  And lemons, to me, are synonymous with  Spring – fresh, tangy and aromatic.

2 cups flour
½ cup sugar
¼ tsp salt
2 sticks (1 Cup) salted butter, cut into small cubes
1 ½ cups sugar
¼ cup flour
4 eggs
zest and juice of 4 lemons
powdered sugar, to sift on the top
For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
Press into the prepared pan.
Bake until lightly golden around the edges, ~ 20 minutes.
While the crust is baking, prepare the filling.

For the filling: Stir together the sugar and flour.
Add the eggs, and whisk to combine.
Add the lemon zest and juice, and mix until combined.
Pour over the cooked crust, and bake about 20 minutes (until set).
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Hmmm…now how did a corner go missing??? 😉

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