Whole Lemon Bar

Crust Ingredients:
 
1 cup All-purpose Flour
1/3 cup Sugar
1/4 tsp Salt
8 tbsp Unsalted Butter (cut into chunks)

Filling Ingredients:

1 small to medium sized Lemon
1 1/3 cups Sugar
8 tbsp Unsalted Butter (cut into chunks)
4 large Eggs
2 tbsp Cornstarch
1/4 tsp salt

Directions:

1. Place a rack in the middle of the oven and preheat oven to 350
2. Cut two 12-inch lengths of parchment paper and line your pan (bottom and sides) and use the 2nd sheet to line the rest of it perpendicularly to the 1st sheet.
3. Lightly butter exposed parts of parchment and set pan aside.

Crust:

1. Blend the flour, sugar and salt together in the bowl of the food processor.
2. Add butter and pulse until mixture is powdery, but will form if firmly pinched.
3. Turn the dough crumbs into the prepared baking pan and press dough evenly across the bottom 1/2 inch up the sides and pick dough with a fork.
4. Bake for 20 mins (until lightly brown)
5. If any parts bubble up, prick with a fork.

Filling:

1. Cut lemon in half to inspect the lemon (is white part fuzzy? Is there a part where the skin is thick? If the widest part of the lemon is 1/4 inch thick or less, your lemon is good. If it is more, cut some skin off and discard to eliminate bitterness)
2. Cut your lemon halves into thing rings and discard seeds. Toss lemon rounds into the food processor and add sugar. Run until it is pureed (2 mins)
3. Add butter and run until the mixture is smooth scraping down the sides as needed.
4. Add eggs, cornstarch, and salt and pulse until combined.

Bars:

1. Pour mixture over crust and bake for 35-40 minutes or until filling is set. (test by bumping pan and it should only jiggle slightly)
2. Let it cool completely and cut around the parchment paper to make sure the sides aren't stuck.