Buttery Lemon Squares

1 cup butter
1/2 cup powdered sugar
2 1/2 cups flour (2 cups for crust, 1/2 cup for lemon mixture)
4 eggs
1 3/4 cups granulated sugar
1 teaspoon grated lemon peel
8 tablespoons lemon juice (1/2 cup)
1 teaspoon baking powder
powdered sugar to dust top

In a large bowl, cream together butter and 1/2 cup powdered sugar until fluffy. Add 2 cups of the flour, beating until blended. Spread evenly over the bottom of a well-greased 9x13 baking pan.

Bake in a 350 degree oven for 20 minutes.

Meanwhile, in a small mixing bowl, beat the eggs until light. Gradually add granulated sugar, beating until thick and blended. Add lemon peel and juice, remaining 1/2 cup flour, and baking powder; beat until thoroughly blended. Pour lemon mixture over baked crust and return to oven.

Bake 15-20 minutes or until pale gold. Remove from oven and sprinkle evenly with powdered sugar, let cool. To serve, cut in small squares.

Freezer friendly.

Some recipes call for melting the butter instead of creaming it. I tried it and it was just as good and easier to spread in the pan.