Crust:
2 cups flour
1/2 cup confectioners sugar
2 sticks (1 cup) cold, unsalted butter, cut up
1 tsp. vanilla
1/4 tsp. salt
Filling:
2 cups sugar
2 Tbsp. cornstarch
5 large eggs, at room temp.
1 Tbsp. freshly grated lemon peel
1/2 cup fresh lemon juice
2 Tbsp. unsalted butter, melted
1/2 tsp. salt
Garnish: Confectioners Sugar
1. Heat oven to 350. Line a 13x9x2" pan with foil, letting foil extend 2 inches past end of pan.
2. Crust: Put flour, confectioners sugar, butter, vanilla and salt in food processor; pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes until pale golden.
3. Filling: Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs 1 at a time, beating well after each. Add lemon peel and juice, butter and salt; beat until well blended. Pour over crust. Bake 20-25 minutes until set. Cool completely. Refrigerate 1 hour.
4. Dust with confectioners sugar. Lift foil by ends to a cutting board. Cut into 24 squares.
208 cal., 28 carbs, 0 fiber, 10 g. fat
