Crust:

1 1/2 c. flour
1 1/2 sticks butter, cut into pieces and softened
1/2 c. confectioners sugar

Filling:

4 large eggs
1 tbsp. flour
1/2 c. fresh lemon juice
1 1/2 c. granulated sugar
1 tbsp. grated lemon peel
confectioners sugar (for dusting)

Preheat oven to 350°F. Lightly butter 12 x 9 x 2-inch baking pan.

Crust: Combine flour and confectioners sugar in a medium bowl. Add the butter and stir or cut it in with a pastry blender until the mixture resembles coarse meal. If the butter is too soft, chill for 20 minutes. Press into the bottom and sides of pan.

Bake for 18 minutes; cool.

Filling: Whisk together the eggs, flour, sugar, lemon peel and lemon juice in a medium size bowl. Pour into baked crust. Skim off any bubbles. Place in 350°F oven until filling is set, about 30 minutes. Let cool on a rack and then cut into 24 bars. Sift confectioners sugar lightly over the top before serving. Store in refrigerator.