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1
In a small bowl, mix 1/2 cup butter, 1 cup flour, and 1/4 cup powdered sugar. Press evenly into a square, greased baking pan, then bake at 350u00b0F for 15 minutes. Note: This layer doesn't get brown. Don't worry about getting it brown as it still has to bake for 25 minutes more when the lemon layer is added and you don't want the edges to burn.
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2
Meanwhile, in a small bowl, slightly beat eggs, then incorporate lemon zest*, lemon juice, sugar, 2 tablespoons flour, and baking powder.
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3
Pour lemon mixture over baked layer, then bake at 350u00b0 for 25 minutes.
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4
In the last few minutes of baking, mix 1 1/2 tablespoons melted butter, 3 tablespoons powdered sugar, and 2 tablespoons lemon juice (if making with lemon juice from concentrate instead of fresh, then use 1 1/2 tablespoons lemon juice since the concentrate is tarter than juice from fresh lemons). While bars are still hot, pour glaze over them.
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5
Let cool completely before cutting into small squares. Do not try to accelerate the cooling time by putting bars into a cold environment because the lemon layer will then separate from the baked layer when cutting into bars. The bottom of the baking dish should be cool to the touch/room temperature when they are ready to cut.
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6
* If making bars with orange instead of lemon, then increase zest to 1/4 teaspoon - because orange zest isn't as potent as lemon zest.
