Lemony Lemon Bars

Lemony Lemon Bars 24 bars

Crust Vegetable oil 1 1/2 sticks butter, diced 2 cups flour 1/4 cup brown sugar, firmly packed 1/2 cup powdered sugar, plus more for garnishing 1/4 tsp salt Filling 4 large eggs, plus 2 egg yolks 2 cups sugar 1/3 cup flour 1 tsp lemon zest, grated 1 cup fresh lemon juice ( about 8 lemons)
Preheat oven 350 degrees F.  Grease a 9x13 inch pan with vegetable oil and line with foil, leaving a 2 inch overhang on all sides.  Grease the foil with oil.  Mix flour, sugars, and salt together.  Pastry cut in the butter or mix in blender or food processor, should resemble fine crumbs when done.  Press evenly into the bottom and 1/2 inch up sides of the foil lined pan, make sure there are no cracks in crust.  Bake 25 minutes or until golden.

Whisk the whole eggs and yolks, sugar, and flour in a meduim bowl until smooth.  Whisk in lemon zest and juice.  Remove crust from oven and reduce oven temp. to 300 degrees F.  Pour filling over warm crust and return to oven.  Bake 30 minutes or until filling in just set.  
Let bars cool, then refrigerate at least 2 hours.  Lift out of the pan using the foil and slice.  Dust with the powdered sugar before serving.  

*Hint to get the most juice from the lemons, roll lemons in a circle, while pressing down slightly for about 30 seconds.