Ingredients:

CRUST:
1 package sugar cookie mix

FILLING:
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (approximately 2 lemons)
1 Tablespoon grated lemon zest (the yellow outer rind of the lemon)
2 Tablespoons all-purpose flour

TOPPING:
Confectioner's (powdered or icing) sugar

Directions:
CRUST: Preheat the oven to 350 degrees and place rack in the center of oven. Grease an 8x8 pan with butter or use cooking spray. Prepare the cookie crust according to the package directions, or use your own favorite sugar cookie recipe. Press the crust into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool while you make the filling.

FILLING: Beat the sugar and eggs until nice and smooth. Remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool.

TO SERVE: Cut the bars into squares or triangles and dust with powdered sugar. These are best eaten the day they are made, but can be covered and stored in the refrigerator for a day or two. Yield: 16 two-inch squares.