2 1/4 cups all purpose flour
1 sticks butter, at room temperature
1/2 cup plus 2 teaspoon powdered sugar
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
6 Tablespoons fresh lemon juice (from 2 lemons)
Grated zest of 2 lemons
Extra powdered sugar for finishing
Cream together butter, 1/2 cup powdered sugar and flour until fluffy and well combined.
Press into 9x13 baking pan and bake 15 minutes until pale gold at edges.
In a large bowl lightly whisk together eggs, granulated sugar and salt until combined.
Stir in lemon juice and zest until well combined.
Sift 1/4 cup flour and 2 teaspoons powdered sugar onto egg mixture and fold in to combine.
Pour egg mixture over crust and bake for 30 minutes.
Sift extra powdered sugar over top and loosen edges with spatula or knife.
Cool completely and cut into 48 1 1/2 inch squares. (Or don't do what Carol did and cut into any size you like.)