Servings: Makes 32 bars
- Cooking spray
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar , plus extra for dusting
- 8 Tbsp. (1 stick) butter , melted
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of salt
- 4 large eggs , lightly beaten
- 1 tsp. grated lemon peel
- 1/2 cup fresh lemon juice
To make crust: Preheat oven to 350°. Line a 9" x 13" glass baking dish with foil, extending foil over rim; spray foil with cooking spray.
In a large bowl, combine flour, confectioners' sugar, and butter with fingertips until well blended. Press mixture firmly into bottom of prepared pan. Bake until lightly browned, 20 to 25 minutes.
To make filling: In a medium bowl, whisk sugar, flour, baking powder, and salt until blended. Add eggs, lemon peel, and lemon juice and whisk until blended.
Pour filling over hot crust. Bake until set, about 20 minutes. Transfer pan to wire rack and cool completely.
Dust top lightly with confectioners' sugar. To serve, use the foil "handles" to lift crisp out of pan. Place on cutting board and cut into 32 bars.