Instructions
Crust Directions
Heat oven to 350°F. Combine the butter, sugar, and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until the mixture is crumbly.
Press the crust into the bottom of a parchment-lined or an ungreased 9×13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.
Filling Directions
While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it.
Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
Glaze Directions
In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency.
Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!
Notes
I use two lemons worth of juice and zest for this recipe. Feel free to adjust the amounts to your tastes. I like a tangy lemon dessert. If you prefer your desserts less so, reduce the amounts slightly.
