Very Lemon Extra Tangy Lemon Bars

I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!

• Ready In: 50 mins
• Serves: 20
• Yields: 1 9x13 pan

Ingredients

• crust

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄3 cup brown sugar or 1⁄3 cup  Splenda brown sugar blend
• 1⁄4 cup  sliced almonds
• 2  cups flour (no more!)
• 1⁄4 teaspoon salt

• filling

• 1 1⁄2-1 3⁄4 cups sugar
• 1⁄2 cup flour
• 1⁄2 teaspoon salt
• 6  eggs (large)
• 1  cup lemon juice

• optional

•  icing sugar, for dusting

Directions

1. Preheat oven to 350°F.
2. Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
3. Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
4. Bake crust for 20 minutes or until edges are just starting to turn golden.
5. Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
6. Remove crust from oven and reduce heat to 320°F This step is important!
7. mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
8. Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
9. Pucker up! :D.