Classic Lemon Bars

OK, working on a lemon theme here.  I LOVE lemon bars, most days, better than brownies.  I have fond memories of lemon bars when I worked in the bakery many many years ago; don't tell Frank that I liked them better without the meringue he would work hard to perfect regardless of the temperature in the kitchen in the summertime.  Lemon bars should have powdered sugar on them.  They don't need meringue to taste better...in my humble opinion of course.  This recipe is from the Food Network Magazine and is on the growing list of things I am going to make when the weather cools.

For the crust

Vegetable oil for greasing
1 1/2 sticks cold unsalted butter, diced
2 C. all purpose flour
1/4 C. packed light brown sugar
1/4 C. confectioner's sugar, plus more for garnish
1/4 tsp. salt

For the filling

4 large eggs plus 2 egg yolks
2 C. granulated sugar
1/3 C. all purpose flour, sifted
1 tsp. grated lemon zest
1 C. fresh lemon juice (from about 8 lemons)

Make the crust: Position the rack in the middle of the oven and preheat to 350 degrees.  Grease a 9X13 inch pan with vegetable oil and line with foil, leaving a 2 inch overhang on all sides.  Grease the foil with oil.  Pulse the botter, flour, both sugars and the salt in the food processor until the dough comes together, about 1 minute.  Press evenly into the bottom and about a half inch up the sides of the prepared pan, making sure there are no cracks.  Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling; Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth.  Whisk in the lemon zest and juice.  Remove the crust  from the oven and reduce the heat to 300 degrees.  Pour the filling over the warm crust and return to the oven.  Bake until filling is just set, about 30-35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least two hours.  Lift out of pan, using the foil and slice.  Dust with confectioner's sugar before serving.