Base:
1 cup flour
1/2 cup butter
1/4 cup granulated sugar
Cream butter and sugar, work in flour for form shortbread base.
Using an 8" square pan, bake in 325 degree oven until lightly browned (15 - 20 minutes)
Topping:
1 cup granulated sugar
2 eggs lightly beaten
2 tsp grated lemon rind
3 tbsp lemon juice (I find fresh squeezed juice is better than the RealLemon juice)
2 tbsp flour
1/2 tsp baking powder
1/4 tsp salt
Combine all ingredients and pour over prepared shortbread base.
Bake in 350 degree oven for about 20 - 25 minutes, or until lightly browned.
Top with a light sprinkling of icing sugar (as soon as it comes out of the oven)
I find they cut the best when they have completely cooled.
