Crust
2 cups flour
3/4 cups butter, cut into pieces
1/2 cup powdered sugar
1/2 teaspoon salt
Filling
1 1/3 cups sugar
3 tablespoons flour
1/2 teaspoon baking powder
1/3 cup fresh lemon juice
3 eggs
2 teaspoons grated lemon peel
powdered sugar for dusting
Crust
Heat oven to 350°F. Line 13x9 inch baking pan with foil, letting foil hang over short ends of pan. Spray with nonstick cooking spray. Combine all ingredients in food processor. Process in pulses till mixture resembles coarse meal or cut butter into dry ingredients with pastry blender or 2 knives used in scissors-fashion. Spread crust mixture evenly into prepared pan and pat down to compact evenly. Bake for 20 minutes till lightly colored.
Filling
Whirl all ingredients in food processor till well blended or whisk together. Pour over hot crust. Bake for 20 minutes till set in center. Cool completely in pan on rack. Lift out of pan using foil. Cut into squares and dust with powdered sugar. Remove from foil. Store in refrigerator.