Lemon Bars

streusel topping

3/4 cup of unbleached flour, mixed with 1/2 cup of sugar 1/4 teaspoon of salt, i use kosher even in baking, 4 tablespoons of unsalted butter, use a pastry cutter or your hands and mix until pea size crumble.

this will be used half way through baking as a topping.

crust, also known as shortbread crust,

2 cups of unbleached flour, 3/4 cups of confection sugar, (you may use 3 tablespoons of regular sugar instead)

pinch of salt 

2 sticks of butter room temperature.

using a pastry cutter or forks or your hands or in a food processor combine until smooth clumps, or a ball of dough, press mixture on bottom of a 9 by 13 inch pan with 2 inch overhang, and make sure your oven is preheated to 350℉.

press dough in pan, and bake for 20 minutes or until LIGHTLY browned, golden color is what you are trying to obtain, you do not want to dry this out.

let it cool for 5 min, but while it is cooking make the filling which consists of

first whisk 5 large eggs, with 1 1/2 cups of sugar once the sugar and eggs are well mixed add the 1 cup of lemon juice and 1/3 cup of flour until smooth.  Pour of crust that has been cooled for only 5 minutes do not let it cool completely. bake for another 20 - 25 minutes until filling is set.

sprinkle topping over hot lemon bars and continue baking, you should lower the temperature to 325℉ for the second part of baking and bake for 20 - 25 minutes until just golden.  cool completely dust with some extra powder sugar, cut into squares and 

ENJOY