RECIPES

Line the bottom and sides of 9X13 baking pan (glass preferred) with parchment paper with overhang on sides to lift the baked bars.  Set aside.

MAKE THE CRUST:

In a stand mixer, cream butter, sugar and salt until light in color.  Add vanilla extract, dry milk powder and 1 cup at a time and mix until flour is well incorporated with the butter. Press firmly into  the prepared pan make sure the crust is nice and even.  You can use plastic wrap over the dough to help press and smooth the crust on the pan without sticking. Bake 15 minutes or until the edges are lightly browned.  Remove from oven and use a fork to poke holes all over the top of the warm crust.  Not all the way through the crust.  This will help the filling stick to the crust and prevents the crust from floating. When filled.

 

MAKE THE FILLING:

In a large bowl, whisk the eggs and sugar until well incorporated and light in color.  Add lemon juice and vanilla and whisk to combine.  Sift the flour into the lemon mixture and mix well to make sure there are no lumps.  Sprinkle lemon zest into the baked crust. Strain the lemon filling into the baked crust to make sure it’s smooth and no lumps. BAKE and let cool in the pan for at least 2 hours and stick in the refrigerator for another hour or 2 to chill. Lift the parchment paper out of the pan using the overhang on the sides.  Cut into squares and dust with confectioners’ sugar.