Estimated time:
approx. 1.25 hours, total

Number of servings:
varies with size of cut; approx.4-8 dozen

Ingredients: (Hit your return key to start a new line)
Crust:

2 c. all-purpose flour

1 c. (2 sticks) butter, softened

1/2 c. powdered sugar
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Lemon layer:

2 c. granulated sugar

1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt

4 eggs

1/2 c. lemon juice

2 tsp. lemon rind

additional powdered sugar, for sprinkling on top

Directions:
Preheat oven to 350 degrees F.

Thoroughly combine the Crust ingredients in a bowl. Depending upon softness of the butter, a pastry blender or a fork may be used for this.

Press the Crust mixture evenly into a 9" x 13" pan. Bake the crust for 10-20 minutes; the true oven temp. and choice of pan will affect how long. You want it to "set up," but not really brown much.

Whup the remaining ingredients, for the Lemon custard layer, using either a whisk or an electric mixer, until thoroughly mixed and smooth in appearance.

Pour the lemon mixture over the hot crust, return pan to the oven, and ***turn the oven temperature down to 325 degrees***!

Bake for 20-35 minutes, until no indentation remains when touched very gently in the center.

Sprinkle the additional powdered sugar over the top (it will adhere better that way).
Let stand until cool, if you can bear to wait that long ;-)
Cut into squares (1 to 1 1/2 inches). The bars are even better if allowed to cool and mellow a bit overnight...which would require Hiding...

Other suggestions and comments:
There are about a hundred ways to make this cookie (even Lemon-Lime, which sounds divine!) This version is Very lemony, rather like having the sensory experience of lemon meringue pie condensed into 2 or 3 bites. These help round out potluck dessert tables, where Chocolate tends to reign supreme. They are soooo good with coffee or hot tea! There are more custard-tasting lemon bars around, and they are Very nice, but I always eat too many pieces if the lemon sensation isn't rather rapturous ;-)

Many recipes suggest building up a bit of a "border" around the edges of the crust, but I've never noticed much difference in quality one way or the other, with this particular version of the recipe.

Lemons: come in all sizes, and some are juicier than others. With large lemons, 2-3 should do the trick. With small ones, it'll take at least twice that many, and the squeezing takes a bit longer (check that pre-baking crust!).

Lemon Rind refers to just the Yellow portion of the lemon peel, vs. the bitter white part. Grate finely, and Gently, to get only that good part.