CRUST:

1/2 c. all-purpose flour
1/4 c. powdered sugar
Pinch of salt
1 stick unsalted butter
1/2 tsp. vanilla

TOPPING:

5 lg. eggs, at room temperature
2 c. sugar
1 c. strained lemon juice
3 tbsp. flour
2 1/2 tbsp. grated lemon peel

Preheat to 350 degrees. Line 9x9 inch square baking pan with foil. Extend foil above pan. Butter any uncovered sides of pan.

Combine flour, sugar and salt. Add butter and work together. Add vanilla, mix and press dough down in bottom of pan. Bake about 20 minutes until golden.

Whisk eggs and sugar in medium bowl to blend. Whisk in lemon juice. Then flour. Stir in lemon peel.

Reduce oven to 325 degrees. Pour filling over hot crust. Bake until sides are set, about 20 minutes. Cool, then chill 4 hours. Using foil as a lift, lift dessert from pan. Cut into squares. Sift powdered sugar over top.