1/2 c. butter
1 c. flour
1/4 c. powdered sugar
1/2 tsp. baking powder
2 tbsp. lemon juice
1 tbsp. lemon rind, grated
1 c. sugar
2 tbsp. flour
2 eggs

Mix dry ingredients. Add eggs, lemon juice and rind. Mix and pour over crust.

Bake at 350°F for 25 to 30 minutes. Mix 1 box instant lemon pudding as directed on box, only use 1/2 cup less milk. Pour over cooled bars. You can use cooked lemon pudding too. Top with cream cheese frosting. I use lemon juice instead of milk.