2 c. flour
1 c. cold butter, cut into cubes
1/2 c. powdered sugar
1/2 c. fresh lemon juice
2 t. lemon zest
2 c. granulated sugar
4 large eggs
1/3 c. flour
1/2 t. baking powder
powdered sugar
Pre-heat oven to 350. Line a 9 X 13 pan with parchment paper leaving leaving three inches to extend over the sides. Measure 2 cups flour and 1/2 c. powdered sugar into food processor along with butter and pulse until completely blended. Press firmly into bottom of prepared pan. Bake about 25 minutes or until lightly browned.
Whisk eggs until smooth. Whisk in sugar, lemon juice and lemon zest Stir together 1/3 c. flour and baking powder, then whisk into egg mixture. Pour over hot crust; return to oven and bake until filling is set--about twenty five or thirty minutes. Completely cool on rack. Lift from pan by parchment paper. Cut into bars. Dust with powdered sugar. Makes 32 bars. These freeze very well.
Note: I use extra large eggs. If using smaller you might add an additional egg.