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1
Preheat oven to 350F.
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2
Lightly coat 13x9x2-inch metal baking pan with nonstick spray.
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3
Blend flour, sugar and salt in processor to combine.
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4
Cut in butter, using on/off turns, until mixture resembles coarse meal.
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5
Add egg yolks and blend until moist clumps form.
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6
Press mixture onto bottom of prepared pan.
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7
Bake until just beginning to turn golden brown around edges, about 10 minutes.
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8
Remove crust from oven; reduce temperature to 325F.
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9
Whisk eggs and sugar in large bowl to blend.
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10
Whisk flour and baking powder in medium bowl to blend.
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11
Add flour mixture to egg mixture, whisking to blend.
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12
Whisk in lemon juice and peel.
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13
Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes.
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14
Maintain oven temperature.
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15
Blend flour, 1/2 cup sugar and salt in processor to combine.
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16
Cut in butter, using on/off turns, until mixture resembles coarse meal.
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17
Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer.
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18
Cool completely.
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19
Sprinkle powdered sugar over.
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20
Cut into bars.
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21
(Can be made 2 days ahead.
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22
Store in airtight container at room temperature.)
