1 c. all purpose flour
1/2 c. unsalted butter
1/4 c. confectioners’ sugar
2 eggs
1 c. sugar
1 tsp. baking powder
3 tbsp. fresh lemon juice
Preheat oven to 350°F. Combine flour, butter and confectioners’ sugar until they have the consistency of cornmeal. Press the mixture evenly into the bottom of an ungreased 8 inch square baking pan.
Bake at 350°F for 20 minutes, or until lightly golden.
While the crust is baking, beat eggs, gradually adding sugar until lemony colored. Add lemon juice and baking powder.
When crust is done, pour lemon mixture over it and return it to the oven. Continue to bake for another 25 minutes or longer
The lemon squares must set. Allow to cool completely before cutting. While still in the pan, cut into 16 squares.
Refrigerate before serving.
