Lemon Bars

Baked then chilled atop a butter crust, the lemon filling is the perfect combination of sweet and tang.  This recipe comes from multiple attempts throughout my life to find the perfect lemon bar.  The crust and filling are actually from different recipes, but they come together to make this dessert favorite!  The trick to these lemon bars...add a splash of lime juice...give them a chill...dust them with powdered sugar and devour!

Ingredients
For the crust:
*2 sticks (1 pound) unsalted butter, softened (THIS IS A DESSERT, so seriously, don't skimp)
*1/2 cup granulated sugar
*2 cups flour
*1/8 tsp salt
For the Filling:
*4 eggs
*1 1/3 cups sugar
*1 1/2 tsp lemon zest (try not to get the white pith of the lemon when zesting)
*2/3 cup fresh lemon juice
*2 Tbs. lime juice
*1/4 cup milk
*Pinch of salt
*Powdered sugar for dusting


Directions
1.  Preheat oven to 350 degrees.


2.  For the crust: Cream the sugar and butter with a mixer or a strong arm.  Add the flour and salt and mix until just combined.  


3.  Pour the mixture into a 13x9 glass baking dish.  Note: The dough will seem dry.  Press the dough into the bottom of the pan.  Bake for 15 to 20 minutes until lightly golden brown.  When the crust is done, remove from oven and reduce the temperature to 325 degrees.


4.  Meanwhile, make the filling.  Whisk together eggs, sugar, lemon zest, lemon juice, lime juice, milk, and teeny pinch of salt.  Whisk until smooth and combined. 


5.  Pour lemon mixture over warm crust and return to the oven for 20 minutes at 325 degrees.  Check to make sure the filling is set (not jiggly).  Remove from oven and chill in the refrigerator for at least 2 hours.  When ready to serve, dust the chilled lemon bars with powdered sugar and cut into bars.  


*Store in refrigerator for about 1 1/2 weeks...if they last that long! :)