This dish had it's own crust recipe...I didn't really care for it, therefore, I use 2 refrigerated pastry shells that you roll out instead. I will include the original crust recipe for you though.
This recipe also calls for a 9"x13" pan, however the crust is super thin!!
You can use an 8"x11" pan instead or for a 9x13 with a thicker crust, I suggest doubling crust recipe & increase cooking time. This is an instance where over-cooking is definitely better than undercooking!
CRUST: Ingredients
1 cup butter, softened
1/2 cup white sugar
1/4 tsp. salt
2 cups all-purpose flour
*Preheat oven to 350*F
CRUST: Directions:
In medium bowl, blend together flour, sugar, salt and softened butter. Press into pan 9"x13" baking dish. Bake for 15 to 20 minutes or until firm and golden.
FILLING: Ingredients
4 eggs
1 1/2 cups sugar
2/3 cup lemon juice (juice from about 3-4 large lemons)
1/4 cup + 1 tbsp. all-purpose flour
FILLING: Directions
In medium bowl, mix together sugar and flour. Whisk in the eggs and lemon juice. Pour mixture over baked crust. Bake for an additional 20 minutes. Remove and let cool. Bars will firm up as they cool. You can tidy up the edges by cutting them off and cutting center into squares. You can also dust lightly with powdered sugar if desired.
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