Lemon Bars

I am a die-hard lemon bar fan and, to me, most lemon bars served at bakeries and restaurants taste more like sugar than they do lemon. Either that, or the crust takes over the entire dessert. Don't get me wrong, lemon bars should be sweet, but not more so than they are lemony. And I'm not saying they shouldn't have a crust. They need a crust, but it should be soft and flaky, and serve to balance the richness of the filling, rather than overpower it. This recipe is the perfect version of a great lemon bar, and a generous coating of powdered sugar over the top balances the intensity of the lemon.

crust:
1 1/2 sticks frozen butter
1 3/4 cup flour
3/4 cup powdered sugar
3/4 tsp salt

filling:
4 eggs
1 1/3 cups sugar
3 tbsp flour
1/4 tsp salt
3/4 cup lemon juice
1/4 cup whole milk
Powdered sugar for dusting

Preheat the oven to 350 degrees. Line a 9 by 13-inch baking sheet with aluminum foil.
Grate the butter on a cheese grater with large holes and set aside. Whisk together the flour, powdered sugar, and salt in a large bowl, then add the butter and stir with a wooden spoon until combined and crumbly. Transfer the mixture to the baking pan and press evenly onto the bottom with your hands. Freeze the crust for about 15 minutes. Bake until slightly golden, 16-18 minutes. Leave the oven on.
While the crust is baking, whisk the eggs, sugar, flour, and salt in a bowl. Stir in the lemon juice and milk. When the crust comes out of the oven, pour the mixture over the hot crust and return to the oven. Reduce heat to 325 degrees and bake until the filling is set (no longer jiggles when the pan is gently moved), about 18-20 minutes. Let cool on a wire rack. When cool, lift the edges of the aluminum foil to pull the bars out of the pan. Cut into squared and dust with powdered sugar.

Recipe from: Martha Stewart's Cookies.