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Makes 2 dozen
Preheat oven to 350F. Lightly grease a 9 x 13-inch pan; set aside.
Prepare Shortbread:
1 cup (1/2 lb.) butter or margarine, softened
1/2 cup sifted powdered sugar
2 cups all-purpose flour
1. In a bowl, cream butter and sugar until light and fluffy.
2. Stir in flour and blend well.
3. With your hands, gather up dough and press it evenly over bottom of prepared pan.
4. Bake for 20 minutes.
Meanwhile, prepare filling:
4 eggs
2 cups granulated sugar
6 tbs lemon juice
1 tsp. lemon peel, grated*
1/3 cup flour
1 tsp. baking powder
3 tbs powdered sugar
1. Beat eggs in a bowl until light and frothy.
2. Gradually add sugar, beating until thick.
3. Add grated lemon peel, lemon juice, flour, and baking powder; beat until blended.
4. Pour over hot baked crust, return to oven, and bake for 15 to 20 minutes or until pale golden.
5. Remove from oven; sprinkle evenly with powdered sugar; let cool in pan.
6. Cut into 2-inch squares.
A good way to grate lemon peel is to peel off a section of lemon skin with a potato peeler, then slice this into thin strips. Chop fine with a sharp chef's knife.
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