2 c. flour
1/2 c. powdered sugar
1 c. (2 sticks) butter, softened
1 (14 oz.) can sweetened condensed milk
4 large eggs
2/3 c. lemon juice
1 tbsp. flour
1 tsp. baking powder
1/4 tsp. salt
4 drops yellow food coloring (optional)
1 tbsp. grated lemon peel
sifted powdered sugar (optional)

Preheat oven to 350°F. For crust, combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.

Bake for 20 minutes.

For filling, beat sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.

Bake for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.