I make the best lemon bars in the south and I have to thank my Sister Bee for that because it’s her recipe.  They should really be called “dilemma” bars because the dilemma is whether you can stop eating just one.

One of my pet peeves with lemon bars is if they have a gummy filling with a spongy top.  They are supposed to have a lemon curd filling, with a crispy top and a buttery shortbread base.  Well, the following recipe nets all of those requirements!

Heat oven to 350.  Grease a 9×9 inch square pan.

In bowl cut with a pastry mixer or two knives blend 3/4 cup of cold butter, 1/3 cup powdered sugar and 1 1/2 cups of flour.  It will take a bit of effort because at first it will be like pea sized dough and then just as you think it won’t come together, it will into a dough that you will then press evenly with your fingers in the bottom of your square pan.

Bake for 20 minutes.

While the shortbread is baking, mix in a bowl with a whisk 3 eggs, then add 1 1/2 cups of sugar, 3 TBL of flour, and 3 TBL of fresh lemon juice.

When the dough has come out of the oven, whisk egg mixture one more time, then pour evenly over the dough.

Put back into the oven and bake for an additional 20 minutes.  You want it to slightly brown around the edges, but just slightly.

Let it set on a cooling rack until cool.  My favorite way to eat these is when they are slightly warm.  Oh, heavens.

These are perfect for anytime, but especially for a wedding or baby shower.  I double dare you to just eat one!