Gooey Juicy Lemon Bars

I literally made so many lemon bars leading up to this batch, which was the last batch that I made. My boss man was pretty adamant about having them, but then decided against it. Thank goodness. I got tired of juicing lemons constantly. I doubled this recipe, so FEEL FREE TO CUT EVERYTHING (except the crust) in half. Boss man likes desserts to have a certain amount of height. (Picky man.)

These... I could eat a million of. I have a lemon obsession.

Juicing lemons is so much easier at work...

When I have a juicer and don't have to do it by hand.

I have also found the easiest way to press crusts is the back of a large spoon.

Baking... Baking... Baking...

I could eat it like that. It doesn't even have to solidify.

Would ya look at that?

Inside the fridge of a broke college kid.

Beer, DC, Dr. Pepper, Sangria, Chipotle, and random dips.

I'm so healthy.

I am a fan of lemon bars. Because I could probably eat an entire lemon tree and be perfectly okay with myself.

INGREDIENTS:

 For the crust:

• 1 cup softened butter
• 1/2 cup white/granulated sugar
• 2 cups all-purpose flour

For the filling:

** This can be cut in half. I had to make mine doubly thick for my boss.

• 8 eggs
• 1/2 cup all-purpose flour
• 3 cups white/granulated sugar
• 10 lemons, juiced

DIRECTIONS:

1. Preheat oven to 350F degrees.
2. In a medium sized mixing bowl, mix together 1 cup of softened butter, 1/2 cup of sugar, and 2 cups of all-purpose flour. Press into the bottom of a greased (AND LINED) 13x9" pan. Bake for 15 to 20 minutes or until golden brown.
3. In a separate bowl, whisk together eggs, flour, sugar, and lemons and pour over baked crust. Bake for an additional 20 minutes.
4. The bars will thicken and firm as they cool. I also suggest leaving in the fridge overnight before cutting and eating.

- KJ