1/4 cup powdered/confectioners' sugar
3 Tablespoons unsalted butter, softened (we used regular salted butter and it worked just great. Feel free to add a bit more butter if the mixture looks too dry and doesn't stick too well when you try to pack it in the pan).
1/2 cup all purpose Flour
3 large Eggs
3/4 cup granulated Sugar
2 teaspoons Lemon Zest (about 2 lemons)
1/3 cup fresh Lemon Juice (about 4 -5 small lemons)
3 Tablespoons all purpose Flour
1/2 teaspoon Baking Powder
1/8 teaspoon salt (optional)
Powdered Sugar, for dusting
Beat 1/4 cup of powdered/confectioners' sugar with butter on medium speed until creamy.
Gradually add the 1/2 cup of flour and mix on low speed until the mixture is crumbly.
Press the mixture into the bottom of an 8-inch square baking pan. (Ungreased worked fine. We used 11x7.)
Bake until just golden brown, about 10 to 12 minutes at 350 degrees F. Remove from oven.
Zest the lemons before you cut them for juicing.
Whisk the eggs on medium speed until foamy.
Add the remaining ingredients (sugar, lemon zest, lemon juice, 3 tablespoons of flour, baking powder and salt) and mix.
Pour the mixture over the baked crust and bake until set.
Bake at 325 degrees F for about 20 to 25 minutes. (Do not touch the filling with your fingers or it will stick to them. To test the firmness of the mixture, gently shake the pan. The filling should not move much when done).
16 small squares