Buttery Lemon Bars
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INGREDIENTS SHORTBREAD 1 cup, 2 sticks, butter, at room temperature 1/2 cup confectioners' sugar 2 cups sifted all-purpose flour LEMON CURD 4 eggs 2 cups granulated sugar 1 teaspoon grated lemon zest 6 tablespoons fresh lemon juice 1/3 cup sifted all-purpose flour 1 teaspoon baking powder FOR DUSTING - Confectioners' sugar SHORTBREAD - Preheat oven to 350 degrees. Butter a 13 x 9 x 2-inch baking pan and set aside. Cream butter and confectioners' sugar in large mixer bowl at medium speed until light. Add flour and beat until well blended. Spread mixture evenly over bottom of pan and bake 20 minutes. LEMON CURD - While shortbread bakes, beat eggs in large electric mixer bowl at medium speed until uniformly liquid; add granulated sugar and beat until the color and consistency of mayonnaise, about 5 minutes. Add lemon zest and juice, flour, and baking powder until smooth. Pour lemon mixture over hot shortbread, return to oven, and bake 15 to 20 minutes, until pale golden. Cool in pan on wire rack 10 to 15 minutes, then sift confectioners' sugar lightly on top. Cool completely before cutting. Makes about 20