Lemon Bars

I can't eat these because of the cornstarch in the powdered sugar. But people still expect me to make them for parties and big gatherings. This is due to the cooking reputations of David's mother and his sister.

Cookie Layer:
2/3 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups all purpose flour

Filling:
3 large eggs
1 1/2 cups sugar
3 Tablespoons flour
1/4 cup fresh lemon juice plus a little finely grated lemon zest if desired
(lemon zent not included in original recipe)

Powdered sugar for dusting

Place oven rack in top 1/3 of oven and preheat oven to 350º. Spray the inside of a light-colored, shiny metal or glass 9 x 13 inch baking pan (not a flat cookie sheet) with non-stick cooking spray and spread to a thin layer (including where bars meet the sides of the pan).

For the cookie layer, beat together powdered sugar and butter. Stir and knead in flour, avoid overmixing. Pat evenly into the 9 x 13 inch pan. Form a slightly higher rim of dough, about 3/8 inch, around the edge. Bake for 18 to 20 minutes, until very lightly browned. Meanwhile, prepare filling. Lightly beat eggs, mix flour into some of the sugar, then add sugar and flour to eggs along with the lemon juice. Beat until frothy.

After cookie layer has baked for up to 20 minutes, remove from oven. Quickly pour filling over hot cookie layer and return to oven. Bake an additional 20 to 25 minutes, until light golden brown. Cool completely on wire rack, then dust with powdered sugar, using a fine sieve or sifter. Cut carefully with a sharp knife and remove from pan with a flat spatula. Makes 2 or 3 dozen small bars.

Big Batch:
Double all ingredients. Bake in a 1/2 hotel sheet pan or 1/2 size sheet cake pan, about 12 x 17 inches. Bars will be slightly thicker than those made with the single recipe, and may need to be baked a minute or two longer at each step. Note: Smart & Final or other restaurant suppliers sell 1/2 hotel sheet pans and foil sheet cake pans, which have higher sides. The 1/2 size sheet cake pan will fit inside the hotel sheet pan, which will give it added stability while cooking and removing from the oven, if you wish to bake the bars in a disposable pan. Be sure to grease the pan well to prevent an interaction between the filling and the aluminum pan. You may also slide the foil pan onto a cool, flat cookie sheet as you remove it from the oven to transfer it to a wire rack or racks.