So, I started with this basic recipe, and ended up with a more-tangy-than-sweet product in the end. Lemon drop makers would be proud to eat this creation. Juice and grated rind of 5 lemons might just be overkill and needs to be washed down with a cup of mildly hot tea. Alas, I took no pics of the process, but it has less than 1-hour prep/cook time.
Ingredient/method adaptations:
Crust: 1 1/2 sticks of butter (instead of 2 sticks); sifted unbleached white flour and powdered sugar together, then added melted butter and mixed by hand.
The filling: juice of 5 small lemons, grated rind of 5 lemons, 1 1/2 cups granulated organic sugar (instead of 2 cups), 4 eggs. Blended with a hand mixer.
I cut the bars after they cooled, then dusted the batch with sifted powdered sugar before taking them into work. The crust is definitely tasty. The filling is a wee bit too tart for me and needs less lemon juice
