Lots of Lemon Bars

Makes a 9 × 13 in. pan.

Ingredients:

• 1 ³⁄₄ c flour separated
• ½ c finely chopped pecans
• ¼ c powdered sugar
• ½ cup butter (1 stick) softened
• 6 eggs
• 3 cups sugar
• Juice from 5 – 6 lemons, about 1 generous cup.
• Grated zest of one lemon

For crust:

Move oven rack to the center, and preheat oven to 325 degrees. Mix 1 ¼ c flour, the pecans and the powdered sugar together in a large bowl. Cut the butter into the flour mixture with pastry blender until it forms into small pieces about the size of peas. Press mixture into a 9×13 pan forming about an inch ridge up the sides to hold the filling. Bake crust for 20 – 30 minutes, until light golden brown. Remove from oven and set aside while you mix up the filling.

For filling:

Lower oven temperature to 300 degrees.

Wisk the eggs until slightly foamy, add the 3 cups sugar, lemon and lemon zest. Mix well then sift ½ c flour over the surface and continue mixing until the flour is blended into the mixture.

Pour filling over the baked crust and return to oven. Bake until filling is set, about 35 minutes.

Cool completely before cutting into bars.