The Ultimate Lemon Bars

Note from Cheri: This recipe takes lemon bars, that lunchbox and bake sale favorite, to whole new levels. I served them at a New Year's Party dessert buffet, and everyone declared them a favorite (they even beat out cheesecake and chocolate tarts!). I like the combination of lemon and boysenberry but you can use any flavor of preserves you like. Lemon is one of those flavors that goes with most anything so don't be afraid to experiment. Try this recipe for your next bake sale and clean up!

Crust 2 C flour 1/2 tsp. nutmeg 1/2 C confectioner's sugar 1 C butter, softened Filling 1/3 C boysenberry preserves (or flavor of your choice) 4 eggs 1 3/4 C sugar 6 T lemon juice 2 T grated lemon zest 1/3 C flour 1 tsp. baking powder 1/4 tsp. salt additional confectioner's sugar for topping

Makes about 2 dozen bars Preheat oven to 350° F. To make the crust, mix flour, nutmeg and sugar in a large bowl, cut in the butter until crumbly (a food processor makes quick work of this process). Press the crust mixture into the bottom of a 9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes. Reduce oven temperature to 325° F. Beat eggs with an electric mixer until foamy, add remaining filling ingredients and beat until well combined. Spread the preserves over the cooled crust, then pour the lemon mixture over the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle with a payer of confectioner's sugar. Let stand until cool before cutting into bars.