03Bake the crust for about 20 minutes until lightly golden brown.
04Lemon Filling: Meanwhile, while the crust is baking prepare the filling. In a large bowl, whisk together sugar and flour. 2 ¼ cups (450 g) granulated white sugar ½ cup (60 g) all purpose flour
05Whisk in the eggs until smooth. 6 large eggs
06Whisk in the lemon juice until smooth. 1 cup (240 ml) fresh lemon juice
07When the crust is done, remove from the oven. Immediately pour the lemon filling over the hot crust. Then return to the oven again for another 25 minutes (22-27 minutes) or until the filling is set and does not jiggle.
08Allow the bars to cool completely (one hour at room temperature) and set up in your refrigerator (usually about 2 hours). Dust the top with powdered sugar. Then cut into bars and serve.