Shaker Lemon Bars
Contributed by Susan
Source: Martha Stewart Living Magazine, DEC1999/JAN2000
Makes about 5 dozen

Begin step one the day before you plan to bake these cookies.

2 lemons, washed and dried
2 cups plus 3/4 cup sugar
2 1/4 sticks (1 1/8 cups) cold, unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

1. Slice lemons as thinly as possible; remove seeds. Toss slices with 2
cups sugar; transfer mixture to a flat resealable plastic container. Place
in the refrigerator overnight.

2. Place butter, salt, remaining 3/4 cup sugar and flour in the bowl of a
food processor. Process until mixture is in crumbs and starts to hold

3. Heat oven to 400. Line an 11-by-17-inch baking pan with parchment paper.
Press dough evenly into the bottom and up the sides of the pan, making sure
there are no holes. There should be at least 1/2-inch crust of dough going
up the sides ofthe pan. Bake until golden brown, about 20 minutes. Transfer
to a wire rack to cool completely, about 15 minutes.

4. Place lemon-sugar mixture and eggs in the bowl of a food processor.
Process until lemon rinds are in 1/4- to 1/2-inch pieces, 30 to 40 seconds.
Pour mixture over cookie crust. Bake until set, 15 to 20 minutes. Cool on
a wire rack. Trim 1/2 inch around edges of pan. Cut into about 60
1 1/4-by-2-inch pieces. Sift confectioners' sugar over cookies.
September 98 Recipes