These tart, delicate bars are best served at room temperature.

CRUST:

1/2 c. butter, room temperature
1/4 c. confectioners' sugar
1 c. all-purpose flour
1/8 tsp. salt

TOPPING:

2 lg. eggs
1 c. granulated sugar
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
2 tbsp. all-purpose flour
1/4 tsp. baking powder

Spray bottom of an 8 inch square glass baking dish with vegetable cooking spray. To make crust, beat butter and sugar in a medium size bowl with electric mixer or wooden spoon until blended. Stir in flour and salt until well blended. With lightly floured fingertips press mixture evenly in bottom of prepared dish. Place dish on plastic trivet or inverted saucer in microwave oven. Microwave uncovered on high 3-5 minutes, rotating dish 1/2 turn once. Crust will look dry on top with some wet spots on bottom (lift dish to check) and will not be browned. Let stand 15 minutes or until slightly cooled.

To make topping: Slightly beat eggs in small bowl. Stir in remaining ingredients until well blended. Pour over crust. Microwave uncovered on high 3-5 minutes, rotating dish 1/2 turn once, until edges are set. Top will have some foamy spots and center will be slightly loose. It will set on standing. Cool completely in baking dish on flat heatproof surface. Cut into 2 1/2 x 1 1/2 inch bars. Remove carefully with narrow metal spatula.

Makes 15 bars.