CRUST:

2 1/2 c. unbleached white flour
2/3 c. confectioners' sugar
1 c. butter, chilled and cut into sm. pieces

FILLING:

5 eggs
2 1/2 c. granulated sugar
6 tbsp. very tart lemon juice (best to use fresh lemons)
1/2 c. white flour
3/4 tsp. baking soda

TOPPING:

Confectioners' sugar

Preheat oven to 350 degrees. In large mixer bowl, combine 2 1/2 cups flour, 2/3 cup confectioners' sugar, butter, and butter. Beat at low speed of electric mixer about 1 minute, then at medium speed until crumbly. Press dough into ungreased 15x10x1 inch jelly roll pan. Bake in 350 degree oven for 15 to 20 minutes or until crust is formed but not brown.

TO MAKE FILLING: Wash beaters. In small mixer bowl, combine eggs, granulated sugar, and lemon juice. Add flour mixed with baking soda. Beat at low speed just until blended. Pour over hot baked crust. Pan will be very full. Bake at 350 degrees for 25 minutes or until set, lightly browned, and pulled away from edges.

Let cool on rack. When completely cooled, cut into 6 (5 inch) squares, then cut each square in half diagonally in both directions, forming 4 triangles. Cut each triangle in half again for smaller cookies or leave as is. Sprinkle with confectioners' sugar. These cookies taste especially good if they are refrigerated. This helps the lemon flavor comes through.