This is my favorite lemon bar recipe. All the other recipes pale compared to this one. Even though I've been baking for about 25 years, I've never heard of an 11x7 inch pan, so I whipped out my bad fourth grade math skills to resize the recipe for your standard 9x13 inch pan. Preheat to 325. Cut 3/4 cup of butter into your 9x13 and stick it in the oven for a minute or two to soften it and grease the pan at the same time automatically. Then add 1 3/4 c flour and 1/2 c sugar directly into the pan. Stir. Use one of the leftover butter papers to pat it down. Bake for 18 minutes. Meanwhile, beat 3 eggs gently. Stir in 1 3/4 c sugar. Take your prettiest lemon and for God's sake use a real zester. Don't bother trying to get a grater to do the job of a zester. And don't bother measuring the zest. Just use a big lemon's worth of zest and it will taste good. Then cut the lemon in half, and holding the cut end up so that the seeds don't fall in, gouge out the juice. I use a wooden thing. Repeat with the other half. Like the author says, wait until you're ready to pour the filling over the crust before adding 1/3 teaspoon of the baking powder. I know you don't have a 1/3 teaspoon. You just have to guess. Call it a scant 1/2 teaspoon if it makes it easier. Mix. Pour. Bake it for 20 minutes. And despite the temptation to immediately eat all of the lemon bars, do yourself a favor and wait until tomorrow. It will taste about 500 times better tomorrow.
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This is my favorite lemon bar recipe. All the other recipes pale compared to this one. Even...