Lemon Bars

Created by Jon Payne

The crust:

½ pound unsalted butter, at room temperature

½ cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

The filling:

6 extra-large eggs at room temperature

3 cups sugar

2 tablespoons grated and chopped lemon zest 94-6 lemons)

1 cup limoncello (recommend Danny DeVito)

1 cup flour

Glaze (optional):

2 cups powdered sugar

¾ cup limoncello

Preheat oven to 350 degrees F

Crust: cream the butter and sugar in an electric mixer with the paddle attachment.   Add the flour and salt on low speed until well blended.  Dump the sough onto a well floured board and gather into a ball.   Place dough in pan and spread out w/floured hands, forming a ½-inch edge on all sides.  Then chill.

Bake crust for 25-30 minutes until very light brown.  Let cool on wire rack.

Filling: whisk together the eggs, sugar, lemon zest, limoncello and flour.  Pour over the cooled crust and bake for 30-35 minutes.  Let cool to room temperature.

Glaze: whisk together powdered sugar and limoncello.  Once creamy, pour over lemon bars.