Tangy Lemon Bars ~
~ adapted from Firehouse Food– Lt. Richard Busalacchi, Truck 19
Preheat oven to 350 degrees and butter a 9-by-13-inch bar pan.
For the crust, cream 2 sticks unsalted butter with 1/2 cup confectioners’ sugar; 2 minutes. Work with fingers to spread it as evenly as possible in the baking pan. Bake 20 minutes.
Prepare topping while crust is baking: Beat 4 large eggs, gradually adding sugar of 1 1/2 cups. Mix in 1/2 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, 1/3 cup flour and 1 teaspoon baking powder.
Pour and spread batter onto baked, warm crust. Top with 1/2 cup chopped pistachios.
Place back into the oven and bake for 25 minutes. Cool completely on a rack before slicing. Dust with confectioners’ sugar.
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