|All purpose flour||250 Milliliter (1 Cup)|
|Butter||125 Milliliter (1/2 Cup)|
|Packed brown sugar||50 Milliliter (1/4 Cup)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||50 Milliliter (3 Tablespoon)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Baking powder||1⁄2 Teaspoon|
|Eggs||2 , lightly beaten|
|Icing sugar||1 Tablespoon (For Garnish)|
|Grated lemon rind||1 Teaspoon (For Garnish)|
In food processor or in bowl and using pastry blender, blend flour, butter and brown sugar until crumbly.
Press into ungreased 9 inch (2.5 L) square cake pan.
Bake in 350Â°F (180Â°C) oven for 15 minutes.
TOPPING: Stir together sugar, lemon rind and juice, flour, baking powder and eggs; pour over baked base.
Bake in 325Â°F (160Â°C) oven for 25 to 30 minutes or until lightly browned and firm to the touch.
Let cool completely in pan on rack. (Recipe can be prepared to this point, covered and refrigerated for up to 1 week or frozen for up to 3 months; thaw completely.)
GARNISH: Just before serving, cut into squares.
Dust with icing sugar and sprinkle with lemon rind.