Lemon Bars

1 1/3 cups all-purpose flour

5 tablespoons packed light brown sugar

8 tablespoons regular butter, cold, cut into 1/2 inch pieces

4 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar, divided

3/4 cups fresh lemon juice

2 teaspoons lemon zest

Preheat oven to 350 degrees.

To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea sized pieces and dough appears lumpy. Sprinkle curst mixture onto an ungreased 13x9x2 inch baking pan, as evenly as possible....I used my fingers and hands to pat it in there. Place the curst in the middle of oven and bake until golden brown, should be about 20 minutes.

Meanwhile to make the lemon topping, beat the eggs in a medium bowl with an electric mixer until well blended. Add the vanilla extract and 3/4 cup of the powdered sugar, mix well. Add the lemon juice and 2/4 of the remaining powdered sugar, mix very well, until powdered sugar is completely dissolved and then mix in the lemon zest.

As soon as the crust is finished, remove from the oven and turn the oven down to 300 degrees. Immediately pour the lemon filling onto the HOT crust. Put back in the oven and bake for another 30 minutes, just make sure it is baked completely. Then let them cool...I usually put in the fridge and let them cool.

Then sprinkle with remaining powdered sugar and cut into bars...should make about 24 bars.

Enjoy!!!