Meyer Lemon Bars

Ina Garten is one of my favorite bakers, and her recipes for Lemon Bars is my favorite.

I made a small tweak to help stiffen up the lemon filling but other then that it's all Ina!

For the crust:

• 1/2 pound (2 sticks) salted butter, at room temperature

• 1/2 cup granulated sugar

• 2 cups flour

• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature

• 3 cups granulated sugar

• 2 tablespoons grated lemon zest

• 1 cup freshly squeezed lemon juice

• 1 cup flour

• 1 tablespoon corn starch

• Confectioners' sugar, for dusting

Directions:

Preheat the oven to 350 degrees F.

1. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough on to pan and flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for about 15 mins

2. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, corn starch and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

4. Dust with powered sugar.