Lemon Squares

Let me begin this post by apologizing for my lack of posting lately. It's not that I haven't been baking-because I have-it's just that I haven't been baking anything new/not from a box. Last night changed that though. I've had some lemons sitting around for a few days and my husband's kept asking when was I going to make some lemon squares so in between football games yesterday afternoon I made these.
I typically don't care for anything lemon related and every time I make a batch of lemon squares I taste them and every time I say the same thing: "yep, still don't like them". However, yesterday was different. After I took these out of the fridge and tried a bite of one of my husbands I had a change of heart. Something about this batch was different and they turned out really good.
Lemon Squares (recipe courtesy Emeril Lagasse 2004 via Food Network website)

Ingredients:

1 3/4 cups all purpose flour
1/2 cup confectioners' sugar plus extra for dusting
1 1/2 sticks unsalted better cut into pieces
4 large eggs
1 1/2 cup granulated sugar
2/3 cups freshly squeezed lemon juice (I used the juice of 3 lemons and then added lemon juice for the remainder)
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
pinch of salt

Directions:

Preheat oven to 350 degrees F

Line a 9x13 inch sheet pan with aluminium foil

In a bowl combine 1 1/2 cups of the flour with 1/2 cup of the powdered sugar. Cut in the butter until the mixture resembles fine crumbs. Press in an even layer into the bottom of the pan and bake until pale tan, about 20 minutes. Reduce the oven temperature to 325 degrees F.

While the crust is baking prepare the filling. In large bowl beat the eggs and granulated sugar until pale yellow and frothy. Add the remaining 1/4 cup of flour and the remaining ingredients and combine. Pour over the warm crust and bake until set 20-25 minutes.

Cool completely on a wire rack. Dust with confectioners' sugar before cutting with a sharp knife in to squares.