Ingredients

• Bottom Layer
• 1 cup all purpose flour
• 1/2 cup butter, softened
• 1/4 cup confectioner's (powdered) sugar


• Top Layer
• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons lemon zest (finely grated lemon peel) - (optional)
• 2 tablespoons lemon juice
• confectioner's (powdered) sugar (for dusting over the tops)

Directions

Preheat oven to 350 F.

Bottom Layer

In a medium mixing bowl, add flour, butter and powdered sugar. Use a pastry cutter or fork to smash and blend butter with dry ingredients until mixture resembles coarse crumbs. Use hands to manipulate dough until forms a ball. Press into an ungreased square pan (8x8x2 or 9x9x2 inches), building up edge sides to 1/2 inch. (Note: Rolling dough out to about a 6-8-inch square before transferring to the baking dish makes this process easier.) Bake for 20 minutes.

Top Layer

While bottom shortbread layer is baking, beat remaining ingredients with a handheld or countertop electric mixer until light and creamy (about 3 minutes). Pour over hot crust. Promptly return to oven and bake again for about 20 minutes or until no indentation remains when touched lightly with a finger in the center. (Note: Top will turn golden brown in color.)

Cool, then cut into about 1 1/2-inch squares and dust with confectioner's (powdered) sugar. (Note: You can dust lightly or liberally, depending on your personal preference.)