VERY LEMONY SQUARES

If you like lemon, you will love these!  A thin layer of soft crust topped with filling similar to a lemon meringue pie and sprinkled with powdered sugar -- keep these chilling in the refrigerator if they last that long.

Crust:

¾ c. plus 2 TB flour
1/3 c. powdered sugar – plus extra for garnishing
2 TB cornstarch
¼ t. salt plus an extra pinch
6 TB butter, cut into pieces

Filling:

2 lg. eggs
2/3 c. white sugar
1-1/2 TB flour
1 t. teaspoon lemon zest
1/3 c. fresh lemon juice
3 TB half and half
1/8 t. salt

Line an 8” square pan with foil; spray the foil with Pam.

In a food processor pulse flour, powdered sugar, cornstarch and salt. Add butter and process to blend, 8 – 10 seconds, then pulse until coarse. Pour what will seem like a very dry mixture into the lined pan and press over the bottom of the pan. Refrigerate for 30 minutes.

Preheat oven to 350 degrees. Bake the pre-chilled crust for 18-20 minutes or until the edges are very lightly browned. While it is baking making the filling.

Lightly whisk the eggs, sugar and flour together in a bowl. Add the lemon juice, zest, half and half, and salt and mix well. Reduce the oven to 325 degrees. Stir filling again and pour over warm crust. Bake for 20 minutes or until filling no longer appears shaky. Set on a wire rack and cool to room temperature. Lift from pan, dust with powdered sugar and cut into 12 bars. Refrigerate leftovers.