Buttery Lemon Bars

From Shirley Evans
Makes about 20

1 c. butter, softened
1/2 c. powdered sugar
2 1/3 c. AP flour
4 eggs
2 c. granulated sugar
1 tsp. grated lemon zest
6 Tbsp. lemon juice
1 tsp. baking powder
powdered sugar

In large bowl, beat butter and powdered sugar until creamy; beat in 2 cups of the flour, blending thoroughly. Spread mixture evenly over bottom of well-greased 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.

Meanwhile, in a small bowl, beat eggs until light. Gradually add granulated sugar, beating until mixture is thick and lemon colored. Add lemon peel, lemon juice, remaining 1/3 cup flour and baking powder. Beat until smooth and well combined. (A froth on top of liquid is perfect!)

Pour lemon mixture over baked crust and return to oven; bake for 15 to 20 minutes or until top is pale golden. Place on a rack to cool; while still warm, sift powdered sugar lightly over top. To serve, cut into bars about 2 squares. Store airtight.

To make Joe-safe, use dairy-free butter.