Servings: 16 to 25 bars depending on size.

Crust: subheading: Crust:
1 cups all-purpose flour 1 cups all-purpose flour
1/4 cup granulated sugar ¼ cup granulated sugar
1/2 cup butter, softened ½ cup butter, softened
Filling: subheading: Filling:
2 eggs 2 eggs
1 cup granulated sugar 1 cup granulated sugar
2 Tbsp. all-purpose flour 2 Tbsp. all-purpose flour
1/2 teaspoon baking powder ½ teaspoon baking powder
2 Tbsp. lemon juice 2 Tbsp. lemon juice
Grated lemon zest from 1 large lemon Grated lemon zest from 1 large lemon
Frosting: subheading: Frosting:
3/4 cup powdered sugar (90 g) ¾ cup powdered sugar (90 g)
1 Tbsp. butter 1 Tbsp. butter
1/2 tsp. vanilla ½ tsp. vanilla
1-1 1/2 Tbsp. milk 1 to 1 ½ Tbsp. milk

Heat oven to 350°F.
Line an 8-inch square glass pan with parchment paper. Use enough to use parchment to lift out bars after they are baked.
In medium bowl mix Crust ingredients like pie crust until crumbly. Dump crumbly mixture into square pan. Pat mixture gently and evenly with rubber scraper in bottom of 8-inch square glass pan. Bake 15 minutes or until light golden brown. Let cool slightly (approx. 10 minutes).
Meanwhile, in large bowl with wire whisk of Kitchenaid, mix Filling ingredients until well blended.
Pour filling evenly over slightly cooled base.
Return to oven; bake 25 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
In small bowl, mix Frosting ingredients until smooth. Spread frosting over completely cooled bars. Wrap with plastic wrap and place in refrigerator.
Take bars out of fridge. Pull bars out of pan by lifting up on parchment paper. Cut into bars.

Ruth Howard was a good friend of my Mother (Eleanore Wilmot).  Ruth Howard was a good friend of my Mother (Eleanore Wilmot).