Ingredients
- •1 cup butter ((1/2 lbs.) at room temperature
- 1/2 cup powdered sugar
- •2 tablespoons powdered sugar (for garnish)
- •2 1/3 cups all-purpose flour
- •2 cups granulated sugar
- •1 teaspoon baking powder
- •4 tablespoons Lemon Olive Oil
- •4 Large eggs
Directions
Preheat oven to 350 degrees F. In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball. Press dough evenly into a buttered and floured baking pan (9×13 inch). bake until golden, about 20 minutes. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar with remaining 1/3 cup flour, baking powder, Lemon EVOO, and eggs to blend. Pour onto hot crust. Bake until lemon mixture is no longer runny in the center (cut to test), about 35-40 minutes. Remove from oven and dust with remaining 2 tbsp. powdered sugar. Let cool completely in pan, then cut into 24 bars
