3/4 cup butter, softened
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tbsp finely grated lemon zest
1/2 cup lemon juice
1/4 cup all-purpose flour
1 tsp baking powder
2 tsp icing sugar
Line 13 x 9-inch metal cake pan with parchment paper, leaving 1 inch extending over long edges for handles. Set aside.
In bowl, beat together butter, sugar and salt until light and fluffy; stir in flour in 2 additions. Press evenly into prepared pan. Bake in centre of 325 F oven for about 35 minutes or until golden. Let cool in pan on rack.
Topping: Meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder. Pour over baked base, spreading evenly. Bake for 25 to 30 minutes or until golden brown and centre is set. Let cool in pan on rack. Dust with icing sugar. Using parchement paper handles, lift out of pan. Peel off paper. Cut into squares. (Make Ahead: Refrigerate in airtight container for up to 4 days.) Makes 32 squares.
Source: The Complete Canadian Living Cookbook, 2001