These are rich with the perfect blend of sweet and tang with lemon on top of a shortbread crust.
I hope your family enjoys these as much as ours does.
1.5 c. flour
1/2 c. powdered (confectioners) sugar
3/4 c. cold butter
Place ingredients in a medium bowl, and cut in butter until crumbly (use a pastry blender or two knives).
Press into the bottom of a lightly greased 9x13" pan.
(It will be very floury (is that a word?) but the little pockets of butter will melt while baking to form a fantastic shortbread crust.)
Bake at 350* for 15 minutes.
When it is done, it should look something like this:
4 eggs slightly beaten
1.5 c. sugar
1 t. baking powder
1/2 c. lemon juice
Place eggs in a medium bowl and slightly beat.
Add sugar, baking powder, and lemon juice.
(After doing this several ways, I recommend doing this by hand rather than by mixer - it doesn't need to be super frothy or bubbly)
Pour over baked crust.
Bake at 350* for 20 -25 minutes or until golden brown.
Cool, then cut into bars and sprinkle with powdered (confectioners) sugar.
Cover and refrigerate to store, but serve at room temperature.