Adapted from Nick Malgieri
2 cups flour
1/3 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 stick (1/2 cup) butter, cut into small pieces
1 1/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 stick (1/2 cup), butter, melted
3 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 1/4 cups sugar
Line 9 x 13 pan with non-stick foil or use regular foil and spray with cooking spray. Line a baking sheet with parchment. Set aside. Preheat oven to 350º.
To make dough, combine flour, sugar and baking powder in a bowl and and stir to combine. Add butter pieces and using finger tips, pinch the butter into flat pieces and continue rubbing and pinching till butter is totally worked in to flour (no big pieces will be visible).
Add eggs, and using fork, break eggs apart. Then mix eggs into dough until well incorporated. Knead gently in bowl till dough comes together. On a floured surface roll dough to a 12 x 16 inch rectangle. Fit into the prepared 9 x 13 pan and trim so there's just 1/2 inch edge going up sides of pan. Put a rectangle of parchment on bottom of crust and weight down with dried beans or pie weights. Bake 10 minutes. Remove parchment and beans and bake 5 more minutes. Cool on rack.
Line baking sheet with parchment. To make topping, combine flour, sugar, baking powder and salt. Add melted butter and combine with rubber spatula. Spread out on baking sheet, breaking into small crumbs. Bake about 20 minutes, till golden brown. Cool on rack. If necessary, break apart into small crumbs when cool.
To make filling, whisk eggs and zest in bowl. Mix lemon juice
and sugar in another bowl to dissolve sugar. Stir egg and juice
mixtures together. Pour over crust and bake 15-20 minutes. Sprinkle
with crumb topping and bake an additional 5 minutes. Cool completely on
rack, then cut into bars.