Lemon Bars

This is my most popular and most-requested recipe (butter cake is a close second). I got it from Mom's cookbook, and I believe it's the Nordstrom recipe, but I'm not sure. I go heavier on the lemon juice because we like them a little more lemony. GOOD STUFF!

2 1/2 cups all-purpose flour (divided)
1/2 cup sifted powdered sugar
3/4 cup butter
1/2 tsp. baking powder
4 eggs, beaten
2 cups sugar
1/2 tsp. grated lemon rind (optional, I never add this)
1/3 cup lemon juice
Powdered sugar

Combine 2 cups flour and 1/2 cup powdered sugar (I don't sift). Cut butter into flour mixture with a pastry blender until mixture resemles coarse meal.

Spoon flour mixture into an ungreased 13x9x2 in. metal cake pan (I use one with a plastic cover for easy transport later). Press the mixture down into an even crust with fingertips. Bake at 350 degrees for 20 to 25 minutes or until crust is lightly browned (if the crust is uneven, it will overcook in certain spots so be diligent).

While the crust is baking, combine the remaining 1/2 cup flour and baking powder, set aside. Combine eggs, 2 cups sugar, lemon rind if desired, and lemon juice (I use at minimum 1/2 cup. I wouldn't recommend using more than 2/3 cup). Stir dry ingredients into egg mixture with a whisk, and pour over baked crust.

Return pan to oven and bake for another 25 mins at 350 degrees (until lightly browned and set). Cool on a wire rack (I have stuck it in the fridge to cool it faster too). Dust lightly with powdered sugar before cutting into squares. Delish!