I prepared these in small muffin tins rather than in a flat 13-by-9-inch pan. Cleaner, more easily able to handle/eat.
Preheat oven to 375°F/190°C
2 cups flour
½ cup powdered sugar
1 cup butter
Combine base ingredients until crumbly. Press mix into an ungreased 13×9 pan (or into individual muffin tins, buttered). Bake until golden brown (about 20-30 minutes for the pan version; perhaps less for muffin version)
Reduce oven temperature to 350F/175C after removing the base
4 eggs, slightly beaten
2 cups sugar
¼ cup flour
1 teaspoon baking powder
¼ cup lemon juice
In a large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in ¼ c. lemon juice. Pour filling over warm base, return to oven, bake at 350°F for another 25-30 minutes. Cool one hour.
(glaze, if desired) 1 c. powdered sugar
2 to 3 T. lemon juice
In a small bowl, combine 1 c. powdered sugar and enough lemon juice for desired consistency (only if desired. I never make this).