2 c. flour
1/2 c. powdered sugar
1 packet True Lemon, divided (optional)
1 c. butter
4 eggs, well beaten
2 c. sugar
1/3 c. freshly squeezed lemon juice
2-3 drops pure lemon oil (optional)
1/2 tsp. baking powder
1/4 c. flour
Grated rind of 1 lemon (optional)
Mix first 3 ingredients using half of the True Lemon packet (optional). Using a pastry blender or two knives, cut in butter as you would when making pie crust until it resembles coarse crumbs.Press crumb mixture into a 9 x 13 inch pan. Bake in a preheated 350°F oven for 15-20 minutes.Combine the remaining ingredients (and the other half of the True Lemon packet) to make the lemon filling.
Pour over crust and bake for 25 minutes at 350°F or until lightly golden on top. Sprinkle with powdered sugar when cool.