Summertime Lemon Bars
Summertime Lemon Bars
    For the shortbread crust:
    For the Filling:
    1. Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper or lightly spray the pan with cooking spray. With an electric mixer (using paddle attachment if available) cream together butter and sugar. Add flour and salt, mixing just until dough comes together. Press into the bottom of pan making sure to pat evenly on the bottom and about 1/2 inch up the sides of the pan. Refrigerate dough for about 15 minutes. Place pan on middle rack in oven and bake for 15 to 20 minutes or until lightly golden brown. Let cool while making the filling. Whisk or blend together eggs, sugar, flour, lemon juice, lemon zest, milk and salt. Pour into baked crust. Reduce oven to 325 and bake for about 25-30 minutes or until filling feels slightly firm to the touch. Cool to room temperature. (Bars will firm as they cool.) Sprinkle with powdered sugar, slice into square and garnish with lemon slices if desired. Serve room temperature or chilled. Makes about 20 small squares.