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| 1/4 Tasse | sugar granulated |
| 3 Esslöffel | Butter or margarine, softened |
| 1 Tasse | all-purpose flour |
| 3 gross | eggs |
| 3/4 Tasse | sugar granulated |
| 2 Teelöffel | lemon rind grated |
| 1/3 Tasse | lemon juice fresh |
| 3 Esslöffel | all-purpose flour |
| 1/2 Teelöffel | baking powder |
| 1/8 Teelöffel | salt |
| 2 Teelöffel | sugar powdered |
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1. Preheat oven to 350.
2. To prepare the crust, beat 1/4 cup granulated sugar and the butter or margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350 for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top. Yield: 16 servings
oodles of zest left over.
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