Thank You Anita: Lemon Bars for Dinner (you're going to want this recipe)!

I've been wanting to blog and blog for ages it seems and am now dedicating my lovely summer vacation (three more school days!!!) to catching up and documenting our lives.  Finally, some real mom time.  For those of you who blog, don't you love it!  Don't you love that your posts are labeled by category and your pictures are dated and your journal is archived?  I do!  And I'm so sad to have lost so many potential posts to the crazy that has been this Spring.

So for today:  I miss Anita.  That's Quinn's sister.  I should call her, but I am not one for calling.  Actually, I have clinical phone phobia. Is there anything worse than talking on the phone?  Maybe natural childbirth... but that's just me.  So, in lou of my missing Anita, I am going to make her lemon bars!  They were fabulous when last she whipped these up and I don't even like lemon desserts.  Hopefully this works without lemon zest.  Here goes.  You should try them too!

Lemon Bars

Crust:
1/2 pound unsalted butter at room temp
1/2 cup granulate sugar
2 cups flour
1/8 tsp kosher salt

Filling:
6 extra large eggs at room temp
3 cups granulate sugar
2 tablespoons grated lemon zest(4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioner's Sugar

Preheat the oven to 350
For the crust, cream the butter and sugar until light. Combine the flour and salt and with the mixer low add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9 x 13 baking sheet. Chill. Bake for 15-20 mins, until very lightly browned. Let cool on a wire rack.
For the filling, whisk together the eggs, sugar, lemon zest and lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool completely. Cut and dust with confectioners sugar.

Enjoy!!!!