Lemon Bar Grudge Resolved

Overall, Adam has been a wonderful husband/boyfriend for the last [eek] nine years so I really have nothing to complain about, but I must confess that I've been holding a lemon bar grudge against him for a good part of the last eight years where I vowed never to make him lemon bars. It all started back in 2001...the following is a reconstructed conversation on that fateful night:

plasticann: Adam, I made you some lemon bars as a treat, but I left them at the office. I'm so sorry.
Adam: That's OK? Were they from scratch?
plasticann: No, they were from a mix, but it's a really good Sunkist mix and it's my favorite.
Adam: I only like lemon bars from scratch, you should call Zara and get her recipe so you can make them from scratch.
plasticann: Harumph! I don't make lemon bars from scratch, the box is very good. I can't believe you'd refuse to eat my lemon bars because they're from a mix. I'm NEVER making you lemon bars even from a box.

Thus for many many years, I refused to make Adam lemon bars even from a mix because I deemed Adam to be a lemon bar snob. I also refused to make them from scratch...in retrospect a dumb sticking point since I do love lemon bars, but I am a little shall I say lazy. Well, the other day, I had lemons so I flipped through a cookbook looking for lemon recipes when I found a lemon bar recipe that looked easy so I decided to bury the hachet and give it a whirl. The lemon bars turned out great and they passed the Adam lemon bar test so we've now resolved our lemon bar conflict and can now move toward enjoying the buttery goodness of these treats whenever we have lemons. This is good news since we both love lemon bars.

Bury the Hachet Lemon Bars

Crust:
7 tablespoons butter (nearly 1 stick)
1 cup flour
1/4 cup powdered sugar

Filling:
1 cup sugar
2 eggs
zest from 1 lemon
Juice from 1 lemon (2 Tbs)
2 tablespoons flour
1/2 teaspoon baking powder
pinch of salt

1. Preheat oven 350 degrees
2. Place butter in an 8 inch square pan, put pan in oven until butter melts
3. Sprinkle 1 cup flour and 1/4 cup powdered sugar over melted butter, mix to form dough in the pan, press dough evenly over bottom of pan, return pan to oven and bake 15 minutes
4. Beat eggs with sugar until blended, beat in 2 tablespoons flour, lemon zest, juice, baking powder and salt until well combined
5. When crust is baked (15 min) spread lemon mixture over hot crust, return to oven and bake until pale brown 20-25 minutes
6. Let cool completely and dust with powdered sugar (optional)