1 1/2 c. flour
2/3 c. powdered sugar
1/2 tsp. salt
3/4 c. cold butter
3 eggs
1 1/2 c. sugar
3 tbsp. flour
1/3 c. lemon juice
2 tsp. grated lemon rind
Powdered sugar for topping

Preheat oven to 325 degrees. In bowl of a Regal food processor, using S-blade, mix flour, powdered sugar and salt. Pulse several times to mix well. Cut hard butter into 1/4" slices. With processor running, drop butter slices into flour mixture. Process only until fine crumb stage. Press evenly into bottom of greased 9"x13" pan. Bake 20 minutes.

In same processor bowl, process eggs until well beaten. Add remaining ingredients, except powdered sugar; process until well mixed. Increase heat to 350 degrees. Pour lemon mixture over hot crust; bake another 20 minutes, until golden. Sift powdered sugar onto bars while hot. Cool in pan on wire rack. Cut into small squares and then in half to make diamond shaped bars. Cover and store in refrigerator; serve chilled. Makes 64 bars.