From Maria Sanchez of Sweet Maria's
2 cups flour
1/2 cup confectioners sugar
1 cup ( 2 sticks) cold unsalted butter, cut into tablespoon-size pieces
pinch of salt
2 cups sugar
1/4 cup flour
1/2 cup fresh lemon juice ( about 3 lemons)
grated zest of 3 lemons
1/2 teaspoon baking powder
Preheat oven to 350F.
Make crust. In a food processor, combine flour, confectioners sugar and salt. Pulse until blended. Add butter and pulse to make a smooth dough. Press dough evenly into the bottom of a greased 13 x 9″ baking pan. Bake 20 to 25 minutes or until lightly browned.
Make topping: With an electric mixer, beat eggs, sugar, lemon juice, lemon zest, flour and baking powder. Pour over baked crust. Return to oven and bake 20 to 25 minutes or until center stops shaking.
Remove from oven. Place pan on a wire cooling rack. Cool completely. Dust with confectioners sugar and cut into bars.
Refrigerate until serving. Makes 24 to 36, depending how big you like them.