Author Kelly ~ the hungry bluebird (recipe from my friend Beth)
1cupall purpose flour
½cupbutter, room temp(I used Kerrygold salted butter)
¼cuppowdered sugar (more for sprinkling)
3tbspfresh lemon juice (from about 2 lemons)
Preheat oven to 350º. In medium bowl, combine flour, butter and powdered sugar with pastry cutter, wooden spoon or fingertips, until combined and holds together. Pat evenly into a foil-lined and lightly sprayed 8"x 8" baking dish. Bake for 20 minutes.
Meanwhile, in another bowl, whisk together eggs, lemon juice, zest, sugar, 2T flour and baking powder until well combined. Pour over baked crust and bake in center of oven for 25 more minutes.
Let cool on wire rack for 10 minutes or so, then gently pull out of pan by the aluminum foil edges. Carefully remove bars from foil and place on a cutting board. Dust with more powdered sugar and cut into bars, 12 to 16, depending on your size preference.
Line baking dish with aluminum foil and lightly spray with vegetable oil baking spray. It will be much easier to remove the baked bars this way ~ they stick and are very delicate.