1/2 c. butter, at room temperature
1 c. flour
1/4 c. confectioners sugar
Pinch of salt

LEMON TOPPING:

2 eggs
1 c. granulated sugar
1/4 tsp. salt
Juice and zest from 1 lemon
1/4 c. flour
1/2 tsp. baking powder

Heat oven to 350 degrees. In food processor cream together first four ingredients until they form a ball. With fingers, press the dough into the bottom of a lightly buttered 8 inch baking pan. Bake 20 minutes. While square is baking, prepare lemon topping. Beat eggs well, gradually adding sugar, and remaining ingredients. Reduce oven to 325 degrees. Pour topping over the hot, baked shortbread and return to oven at once. Bake 30 to 35 minutes until top is light gold. Cool 20 minutes, cut into squares, remove from pan. Sprinkle with confectioners sugar.