Easy-peasy-lemon-squeezy.

One of the perks of living close to home? Full access to our far-too-generous lemon tree. And if there's one thing 15+ lemons at a time are good for (aside from fresh lemonade), it's lemon bars. I've already made them twice this quarter; if not to make good use of a boatload of free citrus, then to take a break from the standard chocoholic treats that are usually made. This recipe is simple and quick--and more importantly, scrumptious:

Lemon Bars

Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 3 lemons, juiced
• 1/3 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
5. Using a sifter (or just your fingers), sprinkle the powdered sugar evenly over the baked bars. They'll firm up as they cool; after about 20 minutes, cut and serve. But snag one for yourself first.

Warning: be sure your fingers are paper-cut-free before attempting to juice lemons. Trust me.