Lemon Bars

These were tasty. Made with valley lemons (TX meyer lemons), which cut the tartness. I think regular lemons would be better here. The color was a little pale for what I anticipated. The little green flecks in the picture are from the rind of the valley lemons, which was mainly green.

The crust was overdone, and probably over-thick.

One taster described them as little nuggets of sunshine, which I think was nice.

crust
1/4 c sugar
3 T softened butter
1 c all-purpose flour

beat butter and sugar together in mixer, add flour until crumbly. press into 8" square pan. Bake 350F 15 minutes. cool.

filling
3 eggs
3/4 c sugar
2 t lemon rind (grated)
1/3 c fresh lemon juice
3 T all purpose flour
1/2 t b powder
1/8 t salt

Beat eggs til foamy. Add remaining ingredients, beat until well-blended. Pour onto crust. Bake 350F 20-25 minutes until set.