A light and lemony bar. 

Ingredients

Crust

• Cooking spray
• 2 cups all purpose flour
• 1/2 cup confectioner’s sugar-plus a little extra for dusting
• 8 tablespoons (1 stick) butter, melted

Filling

• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 4 large eggs, lightly beaten
• 1 teaspoon grated lemon peel
• 1/2 cup fresh lemon juice

Directions

• To make crust: Preheat oven to 350*. Line a 9 x 13 glass baking dish with foil, extending foil over rim; spray foil with cooking spray.  In a large bowl, combine flour, confectioner’s sugar, and butter with finger tips until well blended.  Press mixture firmly into bottom of prepared pan.  Bake until lightly browned, 20 – 25 minutes.

• To make filling: In medium bowl, whisk sugar, flour, baking powder and salt until blended.  Add eggs, lemon peel and lemon juice and whisk until blended. Pour filling over hot crust.  Bake until set, about 20 minutes.  Transfer pan to wire rack and cool completely.  Dust top lightly with confectioners’ sugar.

Notes

• To serve, use the foil “handles” to lift crisp out of pan.  Place on cutting board and cut into 32 bars.