Lemon-Tree Lemon Bars

I figured I would start with one of my favorite recipes. It's from Kristin Hayne of California and it's a huge hit.  The crust would be wonderful for all kinds of things including pies and tarts. I've also substituted key lime juice for part of the lemon juice in the filling for Key Lime Bars.

Lemon-Tree Lemon Bars

Crust
   2 cups flour
   1/2 cup confectioners' sugar
   1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoons

Filling
   4 large eggs
   2 cups granulated sugar
   1/4 cup flour
   1 tsp baking powder
   1/2 cup lemon juice (3 large lemons)

Confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F.
2. Make the crust: In a large bowl blend together the flour, confectioners' sugar and butter until crumbly. With lightly floured hands, press the mixture evenly into the bottom and up the sides of a 9x13-inch glass dish. Bake for 20-25 minutes, until golden brown.
3. Make the filling: In a large bowl, lightly beat the eggs and mix in the sugar, flour, baking powder and lemon juice. Set aside.
4. Remove the crust from the oven, quickly remix the filling and pour over the warm crust. Return it to the oven and bake for 25-30 minutes, until the top is a light golden brown. Let cool in the pan on a wire rack.
5. Just before serving, sprinkle the top with the confectioners sugar through a strainer. Cut into 36 bars, 1-1/2 inches by 2 inches.