Mmm mmmMonday~

If you love Lemon Meringue pie you will absolutely love-LOVE this recipe. I don't think I'll ever make a lemon meringue pie again-- seriously, this is like a slice of pie only with a thicker crust on the bottom and no fickle meringue to deal with. Please try this recipe, you'll thank me...seriously!!

Lemon Squares

Crust

2 cups all purpose flour

1/2 cup confectioners sugar

2 sticks (1 cup) cold, unsalted butter, (cut up)

1 tsp vanilla extract

Filling

2 cups granulated sugar

2 tbsp cornstarch

5 eggs, at room temperature

1 tbsp grated lemon peel

1/2 cup lemon juice

2 tbsp unsalted butter, melted

Heat oven to 350 degrees. Line a 13x9 inch pan with foil, letting foil extend about 2 inches above ends of pan. (for lifting out easily after it is baked) Either spray the foil or rub some butter all over it so the bars won't stick. 2.) Crust: Mix flour, confectioners sugar, butter and vanilla together until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake for 18 minutes or until a pale golden color. Filling: Blend sugar and cornstarch together. In a mixer bowl, beat in the eggs one at a time. Add lemon juice, butter and beat until well blended. This will make a super watery mixture.... no worries, just pour it right onto the prebaked crust. Bake 20 to 45 minutes until set, depending on your oven.... The lemon mixture on top should be firm...so keep checking it every 5 minutes or so until it doesn't jiggle~ The top will be slightly browned, this is normal. Cool completely. Refridgerate for 1 hour. Dust with confectioners sugar. Lift the bars out by using the foil, cut around the entire edge to release the bars from the foil and then just cut into 24 squares. Oh my goooooooooooodness...it is soooooooooo darn good!!