Transcribed from the beautifully hand-printed recipe that a colleague generously prepared for me after I inquired about this luscious treat she brought to work and shared with us. December, 1992. H/T “Linda Barr”.
2-1/2 c all-purpose flour, divided
1/2 c powdered sugar, sifted
3/4 c (1-1/2 sticks) butter, cut into large dice
1/2 t baking powder
4 eggs, beaten
2 c granulated sugar
1/2 t lemon zest, grated
1/3 c lemon juice
Preheat the oven to 350 F. Whisk together 2 cups of flour and the powdered sugar. With a pastry blender, cut the butter into the flour mixture until it resembles meal. Spread the mixture in a 9x13x2 inch baking pan, and firm and flatten to form a crust. Bake for 20 to 25 minutes until lightly browned. Whisk the eggs, sugar, zest, and juice together in a bowl and then incorporate the 1/2 cup of flour and baking powder. Pour over the crust and bake at 350 F for 25 minutes, until lightly browned and set. Let cool on a metal rack. Dust with powdered sugar and cut into bars. Yields about 2 dozen bars.
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