Double Lemon Bars

1 cup (2 sticks) unsalted butter at room temperature

2/3 cup powdered sugar

2 cups all purpose flour

2 cups sugar

4 large eggs

7 tablespoons fresh lemon juice with pulp

¼ cup finely grated lemon peel

1 teaspoon baking powder

¼ cup all purpose flour

 

Method

1. Preheat oven to 350°
2. Beat butter in large bowl w/electric mixer until fluffy.  Beat in 2/3 cup powdered sugar.  Add 2 cups flour, 1 cup at a time, beating until moist clumps form.  Using the back of a fork, press dough over the bottom of a non-stick 13x9x2-inch pan.  Bake crust until golden, about 15-20 minutes.
3. Meanwhile, beat 2 cups of sugar and 4 eggs in a medium bowl, until blended.  Beat in lemon juice, lemon peel and baking powder, then remaining ¼ cup flour.
4. Pour lemon filling over hot crust and bake until it is set in center and the top is beginning to brown, about 20 minutes.
5. Transfer pan to a rack and cool completely.  Cut into 24 bars and sprinkle with additional powdered sugar (optional).

Bars will last 3-4 days if refrigerated