Very Lemon Extra Tangy Lemon Bars

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.

3. 3

   Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.

4. 4

   Bake crust for 20 minutes or until edges are just starting to turn golden.

5. 5

   Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!

6. 6

   Remove crust from oven and reduce heat to 320u00b0F This step is important!

7. 7

   mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.

8. 8

   Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).

9. 9

   Pucker up! :D.

* Per serving · 4 servings · Values may vary.

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