Lemon Bars

Crust:
8 tablespoons unsalted butter, softened/almost completed melted
¼ cup granulated sugar
¾ teaspoon vanilla extract
a pinch of salt
1 cup all-purpose flour

Line an 8-inch square pan with foil (bottom and up all four walls)
Preheat oven to 350 degrees.
Stir together melted butter, sugar, vanilla, and salt
Add flour and mix (I use my hands)
Press the mixture into evenly over the bottom of the pan (I use my hands)
Bake 25-30 minutes, until well browned at the edges and slightly browned in the center

Lemon Topping (Prepare while crust is baking):
1 cup plus 2 tablespoons of sugar
3 tablespoons all-purpose flour
3 large eggs
2 teaspoons of grated lemon zest (I rub the lemon-peel on a cheese grater)
½ cup fresh lemon juice (look for pits!)

Stir together sugar and flour
Whisk in the eggs
Add lemon zest and juice and whisk well

** When the crust is done, turn the oven down to 300 degrees. Slide the rack out (don’t remove the pan) and pour the lemon-topping mixture over the hot crust. Bake for 20-25 minutes, until the topping is puffed out at the edges and no longer jiggles in the center.

Allow to cool completely. (Once cool, I usually cover it and put it in the fridge – while in the pan – until ready to serve). Lift the ends of the foil liner and transfer the to a cutting board. Use a long sharp knife to cut into squares. Top with powdered sugar. Keep refrigerated – up to 3 or 4 days.

VARIATION:
Apricot-Lemon:
Crust = the same as above
Topping:
¼ cup sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup apricot preserves
1/3 cup lemon juice
Prepare the same as above.