Lemon Curd Squares

This is about the easiest and most delicious lemon bar recipe ever.

CRUST

2 c. flour
¹/2 c. powdered sugar
1 c. unsalted butter, melted
¹/4 tsp. salt
grated zest from 2 lemons

LEMON CURD TOPPING

2 c. sugar
1 tsp. baking powder
5 eggs
¹/4 c. lemon juice

powdered sugar for dusting

Preheat oven to 350ºF, with rack in center position. For the crust, in a medium bowl combine all crust ingredients completely. Press crust evenly into the bottom of a 9 x 13 x 2" baking pan. Bake crust until lightly browned, about 20 to 25 minutes, then remove crust from oven (while crust bakes, make topping). For topping, in a medium bowl whisk together all topping ingredients until thoroghly mixed. Pour over crust and return to the oven for 20 to 25 minutes--topping is done when it no longer jiggles when shaken. Remove from oven and cool completely in pan. After cooled, with a sifter, dust the entire surface of the topping with powdered sugar. Store wrapped in the refrigerator. Cut into squares when ready to serve. It's a matter of taste whether you prefer them served cold or at room temperature.