Preparation

• Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch square cake pan or line with parchment paper.
• In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 ½ minutes). Pat evenly onto the bottom of the prepared baking pan. Bake 18-20 minutes.
• Remove from oven, but leave it on, let the crust cool before adding the filling.
• Meanwhile in a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest.
• If you are worried about the filling sinking to the bottom, then add 3-4 tablespoons of all-purpose flour.
• Pour over the cooled crust (not hot) baked crust and return to the oven for 20-25 minutes (until the centre is set, I baked mine for 25 minutes, may need to go a bit longer).
• Cool in the pan; I recommend that you also chill in the fridge for 1 hour for easier cutting, cut into squares, remove from pan, dust with powdered sugar and serve. Enjoy!