Lovely Lemon Bar Cookies

I have been looking to make lemon squares for a while now. Simple, but light and refreshing. Most recipes for lemon squares are very similar - essentially a shortbread crust with a filling composed primarily of lemons, eggs, and sugar. These are reminiscent of lemon meringue pie - without the meringue. They can be stored in the fridge for a few days, but are best served fresh.  They can be dusted lightly with icing sugar, but they really don't need it. A refreshing, spoonful on summer lemon taste! These have plenty of lemon flavor, but are not lip-puckering sour.

Lovely Lemon Bar Cookies
CRUST
2 cups all-purpose (plain) flour
1/2 cup icing sugar
1 cup cold butter, 2 blocks cut into 8 cubes each
FILLNG
4 large eggs, beaten
1 1/2 cups white (granulated) sugar
1/2 cup lemon juice
grated lemon zest from 3 large lemons 
1/4 cup all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
CRUST: Combine the crust ingredients in a food processor until it resembles pie crust dough. Alternately, this can be done by hand by cutting the butter into the flour and sugar. Press firmly into prepared baking pan. Bake for 15-20 minutes until edges are golden.
FILLING: Mix the eggs and sugar. Add the juice and zest. Stir in flour, baking powder, and salt. Pour on top of hot crust and bake 30-35 minutes until just set. Chill completely before serving.