1 1/2 cups all-purpose flour (225 g)
3/4 cup unsalted butter or margarine, softened (180 g)
6 tablespoons confectioner's sugar
3 eggs
1 cup confectioner's sugar (180 g)
4 1/2 tablespoons lemon juice
3 tablespoons all-purpose flour
1 tablespoon active dry yeast
2 tablespoons confectioner's sugar
1 1/2 cups all-purpose flour (225 g)
3/4 cup unsalted butter or margarine, softened (180 g)
6 tablespoons confectioner's sugar
3 eggs
1 cup confectioner's sugar (180 g)
4 1/2 tablespoons lemon juice
3 tablespoons all-purpose flour
1 tablespoon active dry yeast
2 tablespoons confectioner's sugar
In a bowl, whisk together the flour, butter or margarine, and confectioner's sugar to form a coarse mixture
Press into the bottom of an ungreased 9x13-inch baking dish
Bake in a preheated moderate oven (180°C) for about 25 minutes
Separately, beat the eggs until pale yellow and fluffy
Add the confectioner's sugar, beating until smooth
Add the lemon juice and beat for 8 minutes
Add the flour and yeast, stirring well
Pour over the baked mixture and bake for an additional 35 minutes or until golden brown
Dust with confectioner's sugar
Let cool completely before cutting into squares
Cut into 35 squares.
