lemon bars

i made these lemon bars for the Cookies for a CURE bake sale. i've made them before but this time i messed up a little bit. the shortbread was too thick and didn't cook all the way so some of it was a bit doughy (good thing the shortbread doesn't include eggs or i'd be risking giving strangers salmonella!!).  but i think it still tasted good. if anybody noticed the some of the doughiness, sorry!!!

lemon bars  (original recipe here)


ingredients:
crust:
2 c flour
1/2 pound (2 sticks) unsalted butter, softened
1/2 c sugar
1/8 tsp salt

filling:
6 extra large eggs at room temp.
3 c granulated sugar
2 tbs lemon zest
1 c fresh squeezed lemon juice
1 c flour
powdered sugar for dusting

directions:
1. preheat the oven to 350 degrees F
2. for the crust cream butter and sugar until light and fluffy
3. add the flour and salt to the butter mixture until just combined.
4. with floured hands, press together until it forms a ball
5. press in to a 9x13x2 baking pan in an even solid layer (you may not need to use all of the dough)
6. place in the fridge to chill
7. once chill, bake in oven for 15-20 minutes or until lightly browned

while that's baking, begin getting the filling ready

8. whisk together all filling ingredients (eggs, sugar, lemon zest, lemon juice, and flour)
9. pour over baked shortbread crust and bake for about 30-35 min or until the middle is set.
10. let cool to room temperature and dust with powdered sugar

**i made two batches for the bake sale. that means TWO cups of fresh squeezed lemon juice. my god that's a LOT of lemons to squeeze by hand (i don't have a juice extractor). some of the juice ran down my arm giving me a burning sensation by the 12th lemon half. my tip is---get a juice extractor!!!