1 1/3 cup all-purpose flour
5 tbsp light brown sugar packed
8 tbsp butter cut into 1/2 inch pieces
4 egg large
1/2 tsp vanilla extract
1 1/2 cup powdered sugar divided
3/4 cup lemon juice (about 3 lemons freshly squeezed)
2 tsp lemon zest grated
1. Preheat oven to 350 degrees F (175 degrees C).
. For the Crust:
2. Put flour and light brown sugar in a food processor and mix until well combined. Add butter and pulse until the butter is in pea sized pieces and the mixture is crumbly. Transfer to an ungreased 13 x 9 inch baking dish and press the crust into an even layer in the bottom of the pan. Bake for 20 minutes or until golden brown.
. For the Filling:
3. Beat eggs in a medium bowl with an electric mixer until well blended. Stir in vanilla extract and 3/4 cup powdered sugar. Add lemon juice and remaining powdered sugar and mix until the powdered sugar is completely dissolved. Stir in lemon zest.
. For Completion:
4. Remove crust from the oven as soon as it is done. Reduce oven temperature to 300 degrees F (150 degrees C). Immediately pour filling over the hot crust, then bake for 30 minutes. Cool completely and cut into 24 bars.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 5