I think I'm obsessed... Double-lemon bars

We accidentally found out that there were more channels available for free on cable on the weekend. My first reaction was “I bet there won’t be anything good on” but I bit my tongue: last night, on Cinemax, several of Kubrick's films in a row. “The Shining” – which I have seen 5 times or so - followed by “Full Metal Jacket” (Vincent!) and “Barry Lyndon”.

I guess you’ve noticed my obsession for Mr. Kubrick... Sort of like the one I have for lemons. :)

Double-lemon bars
from here

Crust:
1 cup (226g/2 sticks) unsalted butter, room temperature
2/3 cup (94g) powdered sugar
2 cups (280g) all purpose flour

Filling:
2 cups (400g) sugar
4 large eggs
7 tablespoons fresh lemon juice with pulp*
¼ cup finely grated lemon zest (from about 5 large lemons)
1 teaspoon baking powder
¼ cup (35g) all purpose flour

additional powdered sugar, for dusting

Preheat oven to 180ºC/350ºF. Using electric mixer, beat butter in large bowl until fluffy. Beat in 2/3 cup powdered sugar. Add the flour, 1 cup at a time, beating until moist clumps form. Using back of fork (I preferred a spatula), press dough over bottom of nonstick 13x9x2-inch (32.5x22.5x5cm) metal baking pan – I used a regular 20x30cm pan and lined it with baking paper.
Bake crust until light golden, about 20 minutes.

Meanwhile, beat sugar and eggs in medium bowl until blended. Beat in fresh lemon juice with pulp, lemon zest, baking powder, then flour for filling.

Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 20 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)

Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust with additional powdered sugar.

* to remove all juice and pulp for the lemon filling, cut lemons in half and use a spoon to scoop between the membranes; discard seeds.

Makes 24