Delicious and Very Tart Lemon Bars

Hubs' very favorite dessert is lemon bars. In fact, when we got married, when I didn't know how to cook virtually anything, he asked that I learn to make lemon bars. While he loves lemon bars, his numero uno requirement is that they be pucker-your lips tart. I found this recipe, tweeked it a little, and what resulted is what Hubs says are the best lemon bars he has ever had. Score! I don't really know what it is, but there is something very pleasing about being able to make Hubs food that he loves. Call me June Cleaver, whatevs, I just like it.

For the crust:

3/4 cup unsalted butter, frozen, plus more for dish

1 3/4 cups all-purpose flour

3/4 cup confectioners' suger

3/4 teaspoon coarse salt

For the filling:

4 large eggs, lightly beaten

1 1/3 cups granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon coarse salt

3/4 cup freshly squeezed lemon juice (the juice from about 4 lemons)

splash of pure lemon extract

1/4 cup whole milk

confectioners' sugar, for dusting

1. Preheat oven to 350. Butter a 9x13 glass baking dish, and line with parchment

2. Make crust: Combine flour, confectioners' sugar, and salt in food processor and pulse until well mixed. Add butter (cubed) to mixture and pulse until well combined and the mixture looks crumbly.

3. Transfer mixutre to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 - 18 minutes. Leave oven on.

4. Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice, splash of lemon extract and milk. Pour over crust.

5. Reduce oven temperature to 325, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners' sugar. Lemon squares can be refrigerated in airtight containers up to 2 days (or frozen for up to one week).