Lemon Bars

When it comes to Lemon Bars I am frequently disappointed because usually there is a distinct lack of lemony flavour. I like pucker power when it comes to Lemon Bars or lemon anything for that matter. That's why I took a classic Lemon Bar recipe and kicked it up a notch.
In Calgary, lemons are usually best in January, February and into the spring a little bit so make this recipe then.

1 large, juicy lemon
First, use your zester and get as much zest as you can from the lemon and put it in a small bowl. No need to measure. Then juice the heck out of the lemon.

Base;
1 cup flour
1/4 cup icing sugar
about half of your lemon zest
1/4 cup butter

Mix the flour, sugar and zest together, then melt the butter and mix it in. Press into a square glass pan. Bake for 20 minutes in a 350F oven. Cool.

Filling;
1 cup white sugar
2 tbsp flour
1/2 tsp baking powder
2 eggs
lemon juice and the rest of the zest.
Mix the sugar, flour and baking powder together. Beat the eggs with the lemon juice and zest then add to the sugar mixture. Pour this mixture over the cooled base. Bake at 350F for 25 minutes.

When it's cool dust with icing sugar and serve with blackberries or some other kind of berries.