Ingredients

  • 1 cup (1/2 lb) butter, at room temperature
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 1/3 cups all-pupose flour
  • 2 cups granulated sugar
  • 1 tsp. baking powder
  • 4 tablespoons WVOO Portuguese Lemon Olive Oil
  • 4 large eggs

Directions

  1. 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
  2. Press dough evenly into a buttered and floured 9×13″ baking pan. Bake in 350Ëš oven until golden brown, about 20 minutes.
  3. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, lemon olive oil, and eggs to blend. Pour onto hot crust.
  4. Bake util lemon mixture is no longer runny in the center (cut to test), 35-40 minutes. Remove form the oven and dust with remaining 2 tablespoons powdered sugar.
  5. Let cool completely in pan, then cut into 24 bars.