Lots O' Lemon Squares

I bought a bag of lemons for mother's day because I was going to make cute little frozen lemon cups with lemon ginger intermezzo filling to go with brunch.

And then I realized.

I don't have time for that shit.

So the lemons sat in the fruit bowl in the kitchen looking all sad and alone, and I knew pretty soon they would shrivel up and be mere shadows of their former selves. I couldn't take that, so I decided to make Lemon Squares. I got this recipe from Moira over at Who Wants Seconds and it is damn good. I have copied the recipe ver betum, so you can either use the recipe below, or mosey on over to her blog and check out her recipe and pics.

Crust
2 cups FLOUR
1/2 cup sifted CONFECTIONERS' SUGAR
1 cup (2 sticks) BUTTER, frozen

Filling
4 EGGS, beaten
2 cups SUGAR
1/3 cup LEMON JUICE
2 teaspoons LEMON ZEST
1/4 cup FLOUR
1/2 teaspoon BAKING POWDER
CONFECTIONERS' SUGAR, for dusting

FOR THE CRUST:
Adjust oven rack to middle position; heat oven to 350 degrees. Lightly butter a 9 x 13-inch baking dish and line with parchment paper.

Whisk the dry ingredients together in a large bowl. Grate the frozen butter (using the large holes of a box grater) into the dry mixture. Toss the butter pieces to coat, then rub the pieces between your fingers for a minute, until the flour turns coarse. Pour the mixture into the lined pan and press firmly with your fingers to form an even crust. Bake for 20-25 minutes, or until golden brown.

FOR THE FILLING:
Whisk eggs, sugar, flour and baking powder together in a medium bowl. Add the lemon juice and zest and stir well. Pour mixture into the pan on top of the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary.

Sieve confectioners' sugar over bars and serve.