1 cup (2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
2 cups all-purpose flour
2 cups sugar
4 large eggs
7 tablespoons fresh lemon juice with pulp
1/4 cup lemon zest
1 teaspoon baking powder
1/4 cup all-purpose flour
Preheat oven to 350F.
Grease the bottom of a 9X13-inch baking pan with cooking spray.
Crust: Using an electric mixer, beat butter in a large bowl until fluffy.
Beat in 2/3 cup powdered sugar.
Add 2 cups flour, 1 cups at a time.
Using the back of a fork, press the dough into the baking pan.
Bake crust until lightly golden, about 20-25 minutes.
Filling: While the crust is baking, beat 2 cups sugar and the eggs in a medium bowl until blended. Beat in fresh lemon, lemon zest, and baking powder. Then add the 1/4 cup flour.
Pour the lemon filling over the hot crust.
Bake until the filling is set in center and begins to brown on the top, about 20-25 minutes.
Transfer the pan to a rack and cool completely.
Can be made a day ahead if covered and refrigerator.
Cut pastry into 24 bars and transfer to serving plate. Dust with additional powdered sugar.