Who can resist these bars of tender-crisp shortbread topped with a tart lemon filling and a dusting of powdered sugar?

Lemon Bars

Crust:
2 cups all-purpose flour
1/2 cup powdered sugar 1 cup butter, slightly softened

Lemon Filling:
2 cups granulated sugar
2 tablespoons all-purpose flour 1 teaspoon baking powder
1/8 teaspoon kosher or sea salt
1/2 cup fresh lemon juice 4 large eggs, beaten
Powdered sugar for dusting

For Crust: Preheat oven to 350°F (175°C). Line with heavy duty aluminum foil a 13 x 9 x 2-inch baking pan. Lightly butter the sides of the pan and set aside.
In a large bowl, combine the powdered sugar and flour; cut in the butter, using a pastry cutter until mixture is a fine crumb. (You can also use a food processor fitted with the metal blade attachment.)
Press mixture onto the bottom of prepared baking pan. Bake for 15 to 20 minutes or until edges start to brown.
For Lemon Filling: Combine the sugar, flour, baking powder and salt in a medium mixing bowl. Stir in beaten eggs until well blended. Slowly stir in the lemon juice, mixing until mixture is just blended. Pour over the baked crust.
Bake for 25 to 30 minutes or until filling is set. Cool completely on a wire rack.
Very carefully, as the crust is tender and apt to crumble, lift using the foil lining, from pan. Dust with powdered sugar and cut into bars.

Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): 201.3 calories; 37% calories from fat; 8.6g total fat; 55.6mg cholesterol; 76.2mg sodium; 27.2mg potassium; 29.5g carbohydrates; 0.3g fiber; 20.9g sugar; 29.1g net carbs; 2.3g protein.