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1
Preheat the oven to 350F and butter a 9 by 13-inch baking pan.
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2
TO MAKE THE CRUST:
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3
Cut the butter into chunks and place in a food processor.
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4
Add the confectioners sugar, flour, and salt.
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5
Process until a firm, slightly crumbly dough forms.
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6
Press into the bottom of the buttered pan.
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7
Bake for 20 minutes or until golden brown.
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8
Reduce the oven temperature to 325F when you remove the bars from the oven.
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9
TO MAKE THE FILLING:
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10
Finely grate the zest of 1 of the lemons and squeeze the juice from all the lemons.
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11
You should have about 3/4 cup of juice, and youll need 1 teaspoon of the grated zest; set aside.
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12
In the bowl of an electric mixer, lightly beat the eggs.
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13
Beat in the granulated sugar, flour, salt, milk, and lemon zest.
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14
Add the lemon juice and beat well.
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15
When the crust has cooled for about 10 minutes, pour the filling over the top.
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16
Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and the bars are golden brown.
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17
When the pan has cooled, generously dust with confectioners sugar and cut into bars.
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18
Store in the refrigerator, tightly covered in a single layer, for up to 2 days.
