LEMON-POPPY SEED BARS

NOTE: This is a repost of a recipe I posted in 2013. I have no idea if Ms. Merker is still the food and nutrition editor at Woman's Day. 

I love this recipe and the story that came with it.  Kate Merker, Woman's Day food and nutrition director said this recipe is from her great-great-aunt Olga who was known for her wonderful pies and cakes.  She went on to say her Aunt Olga even paid her doctors with tins of cookies!

1 tbsp poppy seeds
1/4 tsp kosher salt
3 cups all-purpose flour
2 tbsp grated lemon zest
1 cup (2 sticks) unsalted butter, at room temperature
3 cups granulated sugar
8 large eggs
1 cup fresh lemon juice
confectioners' sugar, for dusting

Heat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil, leaving an overhang on two sides.

In a large bowl, whisk together the poppy seeds, salt, 2 cups flour and 1 tablespoon zest.

Using an electric mixer, beat the butter and 1/2 cup granulated sugar in a second large bowl until light and fluffy, 3 minutes.  Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.  Press or spread the mixture into the bottom of the prepared pan.  Bake until lightly golden, 15 to 20 minutes.

Clean and dry the bowl, then whisk together the eggs, lemon juice, and the remaining 2 1/2 cups of granulated sugar, remaining 1 cup of flour, and the remaining 1 tablespoon of zest.  Spread the mixture over the hot crust and bake until set, 30 to 35 minutes.  Allow to cool to room temperature.

Transfer to a cutting board and cut into 1 1/2-inch squares.  Dust with the confectioners' sugar.

file photo