{pucker}

For some strange reason, I love lemon bars. The tartness, flaky and buttery crust, and hint of powdered sugar always leave me smiling. A Martha recipe, these lemon bars kill the competition. Every time someone takes a bit, I get to watch their eyes instantly squeeze shut, followed by a puckering of the lips and a "WOAH". It is the kind of tart that makes the back of your mouth tighten just thinking about it! (Need a hint? Imagine the first time you ever tried a warhead.)

For the crust, pulse flour, confectioners' sugar, cornstarch and salt.

Add the butter which should be cold and cut into small pieces.

Pulse until it resembles course crumbles.

(Mine was finer then expected, but it didn't matter in the end.)

In a square pan, spray bottom with nonstick cooking spray.

Crisscross two pieces of parchment paper, which will make the bars easier to pull out.

Press crumbles into the bottom and slightly up the sides.

Bake crust for 20 minutes, or until golden brown at 350 degrees.

Bring out of oven, let cool slightly.

Lower oven temp to 325.

While it is cooling, make the filling. Beat eggs with an electric mixer in a large bowl, until thick. Beat in granulated sugar, lemon juice, baking powder, flour and salt. Pour over crust and bake until set. Takes about 20 minutes.

Let cool to room temp. and place in the fridge for an hour.

Sprinkle with powdered sugar, then enjoy!

Beware: your face may stick like that. Eat small pieces.

{FOR THE CRUST}

3/4 cup all-purpose flour
1/3 cup confectioners' sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter (cold)

{FOR THE LEMON FILLING}
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (I used a little more, about 3/4 cup)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

adapted from Martha Stewart