1/2 cup and 3 Tbsp unsalted butter, room temperature
1/3 cup cane sugar
1 Tbsp lemon rind, grated
1 2/3 cups all-purpose flour
1 1/2 cup cane sugar
4 Tbsp all-purpose flour
1/2 tsp aluminum-free baking powder
5 lg eggs
3 Tbsp lemon rind, grated
2/3 cup fresh lemon juice (juice of approx 4 med lemons)
1 1/2 tsp pure vanilla extract
Preheat oven to 350F.
In a food processor, blend together butter and first amounts of sugar and lemon rind. Gradually add in flour to form soft crumbs. In a 9-inch by 13-inch baking pan, evenly press crumbs to form a crust. Bake for 15 minutes.
In a small bowl, stir together second amounts of sugar, flour and baking powder.
In a large mixing bowl, with a hand held mixer, beat eggs well. Gradually add sugar/flour mixture to beaten eggs. Stir in lemon peel, lemon juice and vanilla extract. Pour lemon mixture over baked crust. Return to oven and bake for 20 minutes, or until top and sides are light brown in color.
Allow to bars cool. Cut into 32 squares, about 2-inches by 1 1/2 inches.