Thanks to Elizbeth, she posted this on her blog and she is right, this is the best Lemon Bar Recipe, from Ina Garten. She does a different crust which I also copied and it is excellent. Here it is, with a couple of modifications, sorry we all have our tried and trusted methods!
* 2 cups whole wheat flour (this makes it nutty and interesting)
* 3/4 cup confectioners’ sugar, plus more for dusting
* 1 tsp salt
* 2 sticks butter, at room temperature but cool
Pulse the flour and sugar in a food processor and slowly add the butter until crumbly, not quite holding together. Pat into a 9×13 pan, put in freezer for about 20 mins, then bake at 350 for 20 minutes or until the edges started to brown. Pour Ina’s filling onto the warm crust and return to the oven for 20-25 minutes. Cool completely, dust with powder sugar and cut. I find the few mins in the freezer makes the crust crumblier and more delicious, and does not add time as the filling took about 40 mins to make. If you are a quicker baker than me then adjust the time in the freezer accordingly!
These freeze really well for 6 weeks or so, max. MIne never last that long! T
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