Lemon Barsadapted from this cook book
Crust:1 c butter at room temperature, plus more for pan
1 c powdered sugar
2 cups flour
Filling:4 large eggs
2 c sugar
1 Tbsp grated lemon zest (for me, this was about 1 1/2 lemons)
6 Tbsp fresh lemon juice (about 1 1/2 lemons as well)
1/3 c flour
1 tsp baking powder
Preheat oven to 325 degrees. Grease a 9x13 pan with butter. For crust: In a bowl, cream butter and powdered sugar, scrapping sides of bowl occasionally. Add flour and mix until well blended spread mixture in an even layer on the bottom and sides of the prepared pan. (Watch your corner, they tend to get thick.) Bake crust until lightly brown, about 15-20 minutes. Remove from oven and cool completly on wire rack.
Raise oven temperature to 350 degrees. For filling: Beat eggs until well blended, about 2 minutes. Add sugar and beat until thick. Add lemon zest and juice, flour, and baking powder until well blended and pale yellow. Pour filling into baked, cooled crust. Spread evenly.
Bake until filling is set - firm on edges but still a little soft in the middle, 15-20 minutes. Remove from the oven and set on a wire rack to cool slightly. Using a sifter or seive, dust top with powdered sugar while still warm. Cut into desired size and serve warm.