1 cup butter
1/2 cup sifted powdered sugar
2 cups all-purpose flour
4 beaten eggs
1-1/2 cups granulated sugar
2 teaspoons finely shredded lemon peel (set aside)
1/3 cup lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Sifted powdered sugar
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until combined. Beat in the 2 cups flour until crumbly. Press mixture into the bottom of a greased 9x13 baking pan. Bake at 350 for 20-25 minutes or until lightly browned.
Meanwhile, beat together eggs, granulated sugar, and lemon juice. Combine the 1/4 cupe flour and the baking powder; stir into egg mixture along with the lemon peel. Pour over baked crust.
Bake at 350 for 25 minutes more or until lightly browned around edges and center appears set. Cool in pan on wire rack. Sprinkle with additional powdered sugar. Cut into squares or diamonds. Store, covered, in the refrigerator.
(I have also tried the Krusteaz variety that Lorie mentioned, and they turn out very well, too!)