|All purpose flour||2 1⁄2 Cup (40 tbs), divided|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Eggs||4 , beaten|
|Sugar||2 Cup (32 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Teaspoon|
Combine 2 cups flour and 1/2 cup powdered sugar.
Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal.
Spoon flour mixture into an un greased 13 x 9 x 2 inch pan; press firmly and evenly into pan using finger tips.
Bake at 350° for 20 to 25 minutes or until crust is lightly browned.
Combine remaining 1/2 cup flour and baking powder; set aside.
Combine eggs, 2 cups sugar, lemon rind, if desired, and lemon juice; stir well.
Stir dry ingredients into egg mixture, and pour over baked crust.
Bake at 350° for 25 minutes or until lightly browned and set.
Cool on a wire rack.
Dust lightly with powdered sugar,and cut into bars.