1 and 1/3 c. flour
1 1/4 c. sugar, divided
1 c. (2 sticks) butter, divided
2 large lemons
5 egg yolks
powdered sugar

Lightly coat a 9 inch baking pan with cooking spray. For the crust, combine the flour and 1/4 c. sugar and blend together. Add 1/2 c. (1 stick) butter. Cut into flour-sugar mixture until it is finely mixed and the butter disappears. This will be like crumbs. Pour the crumbs into the prepared pan and smooth. Don't pat the crumbs too tightly.

Bake on the middle rack of a preheated 350°F oven for 15 to 20 minutes, until the edges are just beginning to brown.

Meanwhile, grate the zest (the peel) from the 2 lemons with a zester or a grater and combine with the remaining 1 c. sugar. (I used about 1 tsp. of dried lemon peel also.) Blend for about 1 minute.

Slice the lemons in half and squeeze enough juice to make 1/2 c. Add the egg yolks and lemon juice to the sugar mixture and blend for 5 seconds. Melt the remaining 1/2 c. butter in the microwave. With the blender running, slowly pour the melted butter over the egg mixture. Process for a couple of seconds.

When the crust edge is lightly browned, remove it from the oven and pour the lemon mixture over the top. Return to the oven and bake an additional 20 minutes, until the middle is just set (the middle will jiggle a little bit when moved). Remove the bars from the oven to a rack to cool to room temperature. Then sift powdered sugar on the top. Cover and refrigerate for at least two hours or overnight, then cut into bars. Store in refrigerator.