BUTTER CRUST:

1 stick butter (1/4 lb.)
1/2 c. powdered sugar
2 c. sifted all-purpose flour
Dash of salt

LEMON TOPPING:

4 lg. eggs
2 c. sugar
1/4 c. unsifted flour
1/3 c. fresh lemon juice
2 tsp. fresh grated lemon rind
About 1/2 c. powdered sugar

Preheat oven to 350 degrees. Spray 9x13 pan or 9-inch springform pan with non-stick spray coating. Combine crust ingredients; beat until smooth. Press with fingers onto bottom of prepared pan. Bake 15 minutes until lightly brown. Cool slightly while making topping.

Beat eggs and sugar with electric mixer until very creamy. Add flour, lemon juice and rind. Beat until well blended and pour over warm crust. Bake for 25 minutes. Let cool.

Sprinkle an evenly heavy layer of powdered sugar over top of cool pastry. Cut and serve at room temperature. Store air-tight at room temperature for 1 week. Freeze up to 6 months. Cut in squares. Serves 24.