CRUST:

1 c. butter, softened
1/2 c. confectioners' sugar
2 c. unbleached flour
Pinch of salt

TOPPING:

4 eggs
2 c. granulated sugar
6 tbsp. flour
6 tbsp. fresh lemon juice
6 tbsp. grated lemon rind (take care to grate only from the thin yellow skin)
Confectioners' sugar for topping

Preheat oven to 350 degrees. In a medium bowl blend all the ingredients for the crust with a pastry blender or fingers. Pat evenly into a 10"x15" jelly roll pan or 2 (9") square cake pans. Bake 20 minutes.

Meanwhile, beat eggs slightly stir in sugar, flour, lemon juice and rind. Mix well and spread over baked crust. Bake 25 minutes more.