Ingredients

1 cup butter at room temperature

½ cup plus 2 tbsp of powdered sugar

2 1/3 cups all purpose flour

2 cups of granulated sugar

1 tsp baking powder

1 ½ tsp grated lemon peel

6 tbsp lemon juice

4 large eggs

Preparation

  1. In a bowl with an electric mixer at medium speed beat butter and ½ cup sugar until smooth. Beat in cups of flour until dough is no longer crumbly. Pat into a ball.
  2. Press dough evenly into a buttered and floured 9 by 13 inch baking pan. Bake in a 350F oven until golden brown roughly 20 minutes.
  3. Meanwhile in a food processor or in a bowl with an electric mixer on medium speed whirl or beat granulated sugar, remaining 1/3 of flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Then pour over and on hot crust.
  4. Bake until lemon mixture is no longer runny in the center, cut to test, 35 to 40 minutes. Remove from the oven and dust with remaining 2 tbsp powdered sugar.
  5. Let cool completely in pan, then cut into 24 bars.