Here are some Lemon Bars I made this past summer using a recipe from an old issue of Food network Magazine. They turned out so well, I made another batch the next week! Sorry for the less-than-great picture quality... And that's supposed to be powdered sugar sprinkled on top of the bars.

The recipe is as follows...

HERE'S WHATCHA NEED:

Non-stick baking spray
1 1/2 sticks (6 ounces) cold, unsalted butter, diced into small cubes
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1/4 cup powdered (confectioner's) sugar
1/4 teaspoon salt

4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh squeezed lemon juice (you will need about 8 lemons to make 1 cup of juice)
A little extra powdered sugar, for garnish

HERE'S WHATCHA GOTTA DO:

1. Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Spray a 9x13 inch pan on all sides, line the pan with foil, letting some foil overhang on all sides, then spray the foil as well.
2. Make the crust: pulse the butter, 2 cups of flour, light brown sugar, powdered sugar, and salt in a food processor until the dough comes together, about 1 minute.
3. Press the dough evenly into bottom and about 1/2 inch up the sides of the pan, making sure there are no cracks. Bake until crust is golden, about 25 minutes.
4. Meanwhile make the filling: Whisk together the whole eggs and egg yolks, granulated sugar and 1/3 cup flour in a bowl until smooth. Then whisk in the lemon juice and zest.
5. Remove the crust from the oven after it has baked for 25 minutes and reduce the oven temperature to 300 degrees. Pour the lemon filling over the warm crust and place in oven. Bake 30 to 35 minutes or until filling is just set.
6. Let the bars cool in the pan in a cooling rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the extra foil overhang and slice into squares. Dust with powdered sugar before serving.