Day 13 Of Rosie's Christmas Baking. Part 2.

As I said in my last post,
I made 3 different kinds of lemon bars today.
 All three are similar, but different,
 and all three are worth making.
Part 2. The Ultimate Sour Lemon Bars.

Crust ingredients:

1 1/2 cups flour
1/4 cup powdered sugar
 pinch of salt
 1 stick chilled unsalted butter, cut into pieces
1/2 teaspoon vanilla extract

First, I combined the flour, powdered sugar, and salt in my processor.

I added the butter and cut in gradually,
using on/off turns until the mixture appeared sandy.

I added in the vanilla.

And processed the dough until it began to come together.

Pour the dough into a prepared pan.
 I lined a 9-inch square pan with foil on 2 sides of the pan,
 and buttered the uncovered sides of the pan.

I pressed the dough evenly into the pan.

Evened up the edges to neaten it up.

I baked the crust in a 350 degree oven for about 30 minutes.

Next, my topping.

Topping ingredients:
5 large eggs, room temperature
2 cups sugar
1 cup fresh lemon juice
3 tablespoons flour
 3 tablespoons grated lemon peel

First, I beat my eggs.

Then beat in the sugar.

Beat until nice and light.

I strained my lemon juice.

And beat the juice into the topping mixture.

Flour went in.

Then the grated lemon rind.
I poured the topping over the baked crust,
 reduced the heat to 325 and baked until golden brown, about 30 minutes.

Cover with foil, in case the top gets too brown.

After refrigerating overnight,
 I cut into squares and dusted with powdered sugar.

Then I cut the lemon squares into little triangles.

Pucker up!