luscious lemon bars

the base
2 c all purpose flour
1 1/2 sticks cold butter, cut into small cubes
1/4 c brown sugar
1 tsp lemon zest
1/2 tsp salt

1. Preheat oven to 350F. Grease a 9x13 baking dish, and set aside.

2. Combine all ingredients in a food processor, and process until the mixture forms crumbs, and is well combined.

(Alternatively, if you don't have a food processor, or one that is large enough (which is my case) you can do this by hand. Just make sure the butter is cut into very small cubes. Combine all ingredients in a large bowl. Using your hands, break up the butter even further. Use your fingers to rake through the mixture, until you get small crumbs and everything seems incorporated. Really it's not that hard or time consuming.)

2. Press the mixture into a baking dish. You can use the bottom of a metal spatula to get it perfectly flat.
3. Bake for 30 minutes or until shortbread is golden brown. Meanwhile, make the filling.

the lemon goodness
4 large eggs
1 1/2 c sugar
3/4 c lemon juice, freshly squeezed
1/3 c all-purpose flour

1. Whisk together eggs and sugar until well combined. The mixture will get kind of thick.
2. Sift flour into lemon juice. Stir into egg mixture.
3. When shortbread is done, remove from oven. Reduce temperature to 300F. Pour lemon/egg mixture over the hot shortbread. Put back in the oven for 20 minutes, or until mixture has set up.
4. Let cool before cutting. If desired, sprinkle with powdered sugar before serving, or garnish with a few fresh raspberries. Store extras in the refrigerator (you can use wax paper to stack layers of bars).

SOME LAST THOUGHTS-
I've been thinking of twists on the classic lemon bar. I haven't tried these yet, so I'm not sure how they would taste. But I'm curious.
What I have so far:
-spread a thin layer of raspberry jam over shortbread before adding lemon mixture
-stir in minced mint or thyme into lemon mixture