1 c. plus 2 tbsp. all purpose flour
1/4 c. plus 1 tbsp. confectioners sugar
8 tbsp. (1 stick) cold unsalted butter, sliced
2 lg. eggs
3/4 c. granulated sugar
1/2 tsp. grated lemon zest
1/4 c. fresh lemon juice
1/45 tsp. baking powder
Pinch of salt

Position a rack in the center of the oven and preheat to 350 degrees. In a medium bowl stir together 1 cup of the flour and 1/4 cup of the confectioner's sugar. Cut in the butter until it resembles coarse meal and then work it with your fingertips until dough holds together. Press evenly into the bottom of an ungreased 8 inch square pan bake about 15 minutes, until light golden brown. Remove, but leave the oven on.

Meanwhile, in a medium sized bowl, with an electric mixer, beat the eggs until frothy. Gradually beat in the granulated sugar. Add the lemon zest and lemon juice; beat at high speed for 10 minutes, until smooth and slightly thickened.

On a sheet of waxed paper combine the remaining 2 tablespoons of flour with the baking powder and salt; gradually beat into the egg mixture, beating just until smooth. Pour over the baked layer and bake about 20 minutes longer, until set and lightly browned. Cool in the pan on a rack. Sift the remaining 1 tablespoon confectioner's sugar over the top and cut into 12 bars.