Faz's Famous Lemon Bars

*These bars are best served the same day. If making ahead, refrigerate, bring to room temperature, and sift with powdered sugar before serving. Makes one 8” pan; total preparation time: 50 mins.

*Toast; set aside 3 T.:
½ c sliced almonds

*Whisk together; Cut in:
¾ c all-purpose flour
1/3 c powdered sugar
½ t. almond extract
¼ t. table salt
Remaining toasted almonds, finely chopped
6 T. unsalted butter; chilled, cubed

*Sprinkle with; Bake:
3 T. reserved toasted almonds

For the filling:
*Combine; Whisk in:
1 c sugar
¼ c all-purpose flour
3 eggs
Add:
½ c fresh lemon juice (about 4 small or 2 large lemons)
2 t. lemon zest (finely grated rinds)
Powdered sugar for dusting

Preheat oven to 350 degrees; line an 8” square baking pan with foil.

Toast almonds for the crust in a skillet over medium heat until lightly browned, 3-5 mins. Set aside 3 T. to layer on the crust; chop the rest to mix into crust.

Whisk together flour, sugar, almond extract, salt, and chopped almonds. Cut in butter with a fork until mixture is dry and crumbly; press into prepared pan.

Sprinkle with reserved almonds, pressing them into the crust. Bake until the edges are golden, 20-25 mins.

Combine sugar and flour for the filling; whisk in the eggs.

Add lemon juice and zest. Pour over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18-20 mins. Cool completely on rack. Remove from pan by lifting foil by the edges; remove foil and cut into squares. Dust with more powdered sugar.

Garnish with lemon slices and mint sprigs.