Rebecca's Perfect Lemon Bars

EVERY time I eat these I am amazed all over again at their yumminess. They are light and lemony with just the right combination of tart and sweet.

We served these at Emily & James' wedding reception.

Crust:
2 c flour
1/2 c powdered sugar
2 sticks cold, unsalted butter, cut up
1 tsp vanilla
1/4 tsp salt

Heat oven to 350 degrees. Line a 9x13 pan with non-stick foil, letting foil extend about 2 inches above ends of pan. Put flour, powdered sugar, butter, vanilla and salt in food processor, pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes, until pale golden.

Filling:
2 c granulated sugar
2 Tbsp cornstarch
5 large eggs, at room temperature
1 Tbsp, freshly grated lemon peel
1/2 c fresh lemon juice
2 Tbsp unsalted butter, melted
1/2 tsp salt
Garnish: powdered sugar

Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs, one at a time, beating well after each addition. Add lemon peel and juice, butter and salt; beat until well blended. Pour over hot crust. Bake 20-22 minutes until set. Cool completely (will take about 45 minutes). Refrigerate for 1 hour. Dust with powdered sugar. Lift foil by ends to a cutting board. Peel back foil and cut into squares. Serves 24.

This recipe comes from the Naperville Sixth Ward Relief Society Cookbook and was submitted by R. C.