2 1/3 c. all-purpose flour
2 c. sugar
1 tsp. grated lemon peel
1 c. butter, softened
4 eggs
1/2 c. fresh lemon juice
1/2 tsp. double-acting baking powder

Preheat oven to 350 degrees F.

In a 13x9 inch baking pan combine 2 cups flour, 1/2 cup sugar and lemon peel. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Pat crumbs evenly in pan. Bake 20 to 25 minutes until lightly browned.

Meanwhile, in blender container or food processor combine remaining 1/3 cup flour, 1 1/2 cups sugar, eggs, lemon juice and baking powder. Cover and blend or process 5 seconds. Scrape down sides and blend or process 5 more seconds. Pour over partially baked crust. Bake 20 to 25 minutes more or until lightly browned. Cool in pan on wire racks; cut into diamond shapes or squares, about 2x2 inches. Makes 2 1/2 dozen, about 155 calories each.