this comes from a little recipe book called "cooking with coffee" by carol foster. i am revered and adored by my circle of friends as i bring these to pretty much every party or potluck. strangers have professed their undying love for me because of these.

Lemon-Scented Espresso Bars

Makes 30.

CRUST:
8 ounces unsalted butter, softened
1 cup powdered sugar
2 cups all-purpose flour
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt

FILLING:
4 eggs
1 cup sugar
1 cup lightly packed brown sugar
1/4 cup brewed espresso or double-strength coffee, room temperature
1/4 cup all-purpose flour
2 teaspoons freshly grated lemon zest
3 to 4 tablespoons dark roast coffee beans, finely ground
1/2 teaspoon baking powder
1/4 cup powdered sugar

1. To make the crust, preheat the oven to 350 degrees F. Cream the butter and sugar until light and fluffy. Blend in the flour, lemon zest, and salt. Press the mixture evenly into an ungreased 13 x 9-inch baking dish and bake until light golden brown, 20 to 25 minutes. Move dish to a wire rack to cool at least 10 minutes.

2. To make the filling, beat the eggs and sugars in a medium bowl until thick and smooth. Blend in the espresso, flour, lemon zest, ground coffee, and baking powder. Pour over the cooled crust and bake 30 minutes at 350 degrees F. Move dish to a wire rack to cool completely. Cover, chill, cut into squares, and just before serving, dust with powdered sugar.

note: if you have a convection oven, i recommend using it, though a regular oven works perfectly fine. also: make sure you take the parts about cooling the crust and the coffee seriously -- if your coffee is hot, you run the risk of slightly cooking the egg. Ew.