The spring time makes me crave all the fresh citrus so when my cute neighbor dropped off a big bag of lemons from her garden a couple of weeks ago I was thrilled. The kids had big plans to make some lemonade and I couldn’t wait to make up a batch of these lemon bars. My husband and I both love lemon desserts so these lemon bars are at the top of our list of favorites, but it took me a while before I found one that was just right. I think one thing that makes this recipe so good is that you line the pan with parchment paper [or aluminum foil] which I know might seem so simple but I hadn’t ever done it this way until a couple years ago and i think it makes a huge difference! Everything cooks evenly without any burnt parts in the crust. I also love how the crust has fresh lemon rind in it - It adds a little zest to this delicious dessert and I hope your family loves them as much as us! Be sure to tag me @chelseyhale if you give the recipe a try.

| CRUST INGREDIENTS |

1 1/2 cups all purpose flour

1/3 cup sugar

1/4 tsp salt

1 tbsp lemon zest

1/2 cup butter, room temperature

| FILLING INGREDIENTS |

4 large eggs

1 1/3 cups sugar

1 cup lemon juice, freshly squeezed and strained

| DIRECTIONS |

Preheat oven to 350 degrees F. Lina a 9” baking pan with aluminum foil or parchment paper.

Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down [with your fingers or the back of a spoon] into an even layer.

Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl. When the crust comes out of the oven and is still hot, pour in filing mixture. Bake for about 20 minutes, or until filling is just set [it will still jiggle when the pan is gently moved]. Filling will continue to set as the crust cools.

When bars are completely cooled, refrigerate for at least 1 hour before slicing.

Top slices with confectioners sugar before serving.