Passover! But not.

So I made passover-friendly lemon bars, but they were awful. And I have never made/consumed awful lemon bars until today. So I'm going to choose to not give that recipe to you. Instead, I'm going to share my staple lemon bar recipe, because they are actually delicious. Obviously they would be, because it is Martha Stewart's Recipe. But we'll just keep that on the down low.

So you will need:
[for the crust]
3/4 cup (1 1/2 sticks) unsalted butter, frozen; plus more for dish
1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
3/4 teaspoon coarse salt

[for the filling]
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3/4 cup fresh lemon juice
1/4 cup whole milk
Confectioners' sugar, for dusting


Preheat your oven to 350 degrees, as usual. Line your 9x13 (or 8x8 if you want fatty ones), grease it, whatever you usually do. I just slab some butter down and otherwise they are buttery enough to come out without sticking. 


So start with the crust ingredients. You'll need a grater. Yes, like a cheese grater. Grate your butter on the side with the big holes, all 1 1/2 sticks of it. Why? Because it spreads it out better and makes the crust evenly flaky instead of chunky flaky. And its fun-ish. Put it to the side.
Whisk (or mix with whatever mixing device you choose. I hate whisks, I use a fork.) the other crust ingredients (flour, sugar, salt). Once its combined, mix in the butter. It will look crumbly, thats okay, thats the flakiness. Transfer this mixture to the prepared dish. Freeze for about 15 minutes, I usually do about 20-25 cause I get distracted, but the recipe says 15. Then bake the crust for about 17 minutes. Again the recipe says until golden brown, but that hardly happens. I usually go by when it becomes fragrant. DO NOT TURN YOUR OVEN OFF!


While the crust is in the oven (yes, while, you'll want to pour this over the hot crust) you're going to whisk together the eggs, sugar, flour, and salt in a bowl until smooth. Throw in the lemon juice and milk. If you finish before the crust does, make sure you give it a last stir before pouring it over the hot crust. Reduce the temperature to 325, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Once cool, dust with powdered sugar. Cut, serve. Enjoy!!