Mrs. Smith's Lemon Squares

When I was in 5th or 6th grade I took piano lessons from Mrs. Smith, who lived around the corner from us. Every so often she had a recital featuring all her students. I don't know which was more exciting--playing in the recital or eating one of her fantastic lemon squares, which she made for each recital. I don't know if Mrs. Smith is around anymore, but I will always think of her whenever I make these delicious, citrusy, sweets.

MRS. SMITH'S LEMON SQUARES

Crust
3/4 C (1 1/2 sticks) unsalted butter, room temperature
1/2 C powdered sugar
1 1/2 C flour

Topping
3 eggs, beaten
1 1/2 C sugar
3 T flour
juice and rind of 1 1/2 lemons (NOTE: 2 if they're small--a microplane is great for zesting the lemons)

Preheat oven to 325°F. Cream butter and powdered sugar together, then mix in flour til blended. Spread on bottom of square pan and bake for about 15 minutes. Crust should be soft and pale--not raw-looking but just slightly set. Meanwhile, mix together the topping ingredients. When crust comes out of the oven, pour topping over crust and return to oven. Cook for an additional 20 minutes or until topping is set (not wiggling). Cool, cut into squares, and sprinkle with powdered sugar.