Shortbread Lemon Squares

Shortbread Lemon Squares

For the Crust:
2 cups flour
1/2 cup powdered sugar
2 sticks cold butter

Preheat oven to 325 degrees.
Brush a 9x13 pan lightly with butter. Cut 2 pieces of parchment paper slightly larger than the pan in width and depth. Line the pan in a cross-wise fashion. This makes it easy to lift the pastry out of the pan after baking.

In a medium bowl, mix together the flour, powedered sugar, and butter until butter is well incorporated. Press the dough into the lined pan and up the sides by at least 1/2 inch.

Bake for 20 minutes or until the dough is golden. Remove to a cooling rack.

For the Filling:
4 eggs beaten
2 cups granulated sugar
4 T regular flour
1 t baking powder
1/2 t salt
4 T lemon juice
2 T lemon zest

In a medium bowl, mix together the beaten eggs and the rest of the ingredients. Carefully spread mixture over the crust and bake for 30 minutes at 325 degrees. Remove to a cooling rack. Dust evenly with powedered sugar.