1 cup unsalted butter
2 cups flour
1/2 cup powdered sugar
2 cups sugar
1 t lemon zest
1/2 cup lemon juice
1 t baking powder
1/4 t salt
2 T flour
1 T powdered sugar
Preheat the oven to 350ºF and spray a 9×13 baking pan with non-stick baking spray.
Put the flour and powdered sugar in a medium sized bowl and stir. Cut the butter into small pieces and stir into the flour mixture. Using a fork begin to cut the butter pieces into smaller and smaller pieces.
When the pieces are all quite small and the mixture uniformly crumbly, press the crust into the prepared pan. Press down and a little up against the sides.
Bake crust 20 minutes – just until set and very lightly starting to brown.
Remove the pan from oven while mixing the filling.
Combine all the filling ingredients in a large bowl and beat for two minutes to aerate. Pour over the hot crust.
Final Baking Directions:
Return the pan to the oven for 25-30 minutes until lightly browned and set. It will not be firm or hard, just set.
Allow to cool (it will finish setting then).
Use one of those nice little fine mesh sifters and lightly dust the entire thing with powdered sugar, cut into squares, and enjoy in mindful proportioned servings.