CRUST:

2 1/2 c. unbleached white flour
2/3 c. confectioners' sugar
1 c. (2 sticks) butter, chilled and cut into sm. pieces
1/4 c. (1/2 stick) butter, chilled and cut into sm. pieces

FILLING:

2 1/2 c. granulated sugar
6 tbsp. lemon juice
1/2 c. all-purpose white flour
3/4 tsp. baking soda

TOPPING:

Confectioners' sugar

To make crust:

1. Preheat oven to 350 F. In large mixer bowl, combine 2 1/2 cups flour, 2/3 cup confectioners' sugar, butter and butter. Beat at low speed of electric mixer about 1 minute, then at medium speed until crumbly.

2. Press dough into ungreased 15x10x1 inch jelly roll pan.

3. Bake in 350 F. oven for 15 to 20 minutes or until crust is firm but not brown.

To make filling:

1. Wash beaters. In small mixer bowl combine eggs, granulated sugar and lemon juice. Add flour mixed with baking soda. Beat at low speed just until blended. Pour over hot baked crust. (Pan will be very full.)

2. Bake in 350 F. oven for 25 minutes or until set, lightly browned, and pulled away from edges.

3. Let cool on rack. Sprinkle with confectioners' sugar.

4. Cut into six 5-inch squares, then cut each square in half diagonally in both directions, forming 4 triangles. Cut each triangle in half again for teatime cookies. Yield: 24 large cookies or 48 teatime cookies.