1 1/2 cups salted butter, softened
3 cups flour
2/3 cup powdered sugar
Cream butter in a large bowl.
In a separate bowl, stir together flour and powdered sugar.
Add dry mixture gradually to the butter, until a crumbly dough forms.
Mash together dough, and place it in a parchment-lined jelly roll pan. Press it into an even layer in the pan.
Prick several times with a fork, so the dough doesn't rise or bubble up.
Bake at 350* for 20 minutes, or until the crust is browned.
3 cups of sugar
1/4 cup flour
1 teaspoon baking powder
3 lemons rinds, zested
1/2 cup fresh lemon juice (about 6 lemons)
When the crust comes out of the oven, mix together the filling.
Mix together ingredients in this order: eggs, sugar, flour, baking powder, lemon zest and lemon juice. Be careful as to not mix this too soon, or the acid from the lemons will "cook" the eggs.
Pour lemon filling into the hot crust, and bake at 350* for 20 minutes.
Cool for 15 minutes before cutting. Dust powdered sugar over the top if desired.