You need to use fresh lemon juice in this recipe. It’s not worth it without it. Substitute gluten-free all-purpose flour for a gluten-free option.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
4 large eggs
2 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces flour and 1/2 cup powdered sugar in a large bowl, stirring with a whisk. Work in butter with hands until mixture resembles coarse meal that comes together like dough when pinched. Press mixture into bottom of a 13 x 9inch baking pan coated with cooking spray.
Bake at 350° for 15 minutes or until golden brown. Cool 5 minutes on a wire rack.
Combine granulated sugar, 1 1/2 tablespoons flour, and lemon rind in a medium bowl, stirring with a whisk. Add lemon juice and eggs, beating with a whisk until blended; pour over crust.
Bake at 350° for 20 to 25 minutes or until filling is set. Cool completely. Sift 2 tablespoons powdered sugar over top. Cut into bars.