Yield: 15-20 bars
2 cups all-purpose flour
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
2 cups granulated sugar
4 tablespoons all-purpose flour
½ teaspoon baking powder
4 eggs – well beaten
5-6 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees F.
Using an electric mixer with the paddle attachment, combine 2 cups flour, 1 cup unsalted butter and ½ cup confectioner’s sugar until well blended. Press crust mixture into a 9x12x2 inch baking pan. Bake for 20-30 minutes until the crust is set. Remove from oven and let crust cook for approximately 10 minutes.
While crust is baking, in a medium bowl, using a whisk, combine 2 cups of granulated sugar, eggs and freshly squeezed lemon juice until light and fluffy. Add 4 tablespoons flour and ½ teaspoon baking powder and blend.
Pour filling into the cooled crust and return to over for an additional 20-30 minutes until the filling is lightly browned and puffed. Remove from oven and let cook for 5 minutes. Dust with confectioner’s sugar.