3/4 cup butter, room temperature
1 1/2 cups flour
1/2 cup icing sugar
2 lemons, room temperature
1 1/2 cups sugar
1/4 cup flour
Mix together the butter, flour and icing sugar. Pat into a 8x11 pan. Bake at 350 degrees for 20 minutes or just until the edges turn brown.
To make the lemon filling, wash and dry the lemons. Grate the zest of the lemons using a lemon zester or use the small holes of a cheese grater. You need 2 tablespoons of zest. Juice the lemons with a juicer or by squeezing them in your fist after cutting them in half. You need 1/3 cup. Whisk together the eggs and sugar. Stir in the lemon juice, zest and flour. Pour the filling over the shortbread and return the pan to the oven for 20 to 25 minutes until the edges are lightly browned. Cool and dust with icing sugar. These bars can be frozen.