From the Chef’s Corner
I believe this dessert is one of the all time favorites at social functions. I know I always look and hope to find these tangy delicious squares.
2 ½ cups flour, divided
½ cup powdered sugar
1 cold butter, cut into pieces (DID NOT HAVE AMOUNT
4 lg. eggs
2 cups granulated sugar
1 tsp. lemon zest
1/3 cup fresh lemon juice
½ tsp. baking powder
Preheat oven to 350 degrees F. Line bottom and sides of a 13x9 inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil, if used.
Stir together 2 cups flour and ½ cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
Bake at 350 F. for 20 to 25 minutes or until lightly browned.
Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest and lemon juice. Stir together baking powder and remaining ¼ cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
Bake at 350 degrees F. for 25 minutes or until filling is set. Let cool in pan on a wire rack for 30 minutes. Lift from pan, using foil sides as handles; cool completely on a wire rack (about 30 minutes). Remove foil and cut into bars; sprinkle with powdered sugar.
Note: To make ahead, prepare as directed. Cover tightly, and freeze up to one month.