Irene's Easy Gluten Free Lemon Squares

Recipe Yields 16 small squares

Crust:
1 cup Blends by Orly Sydney or London Blend
1/4 cup powdered sugar
1/2 cup butter or margarine, softened

Filling:
2 large eggs
3/4 cup granulated white sugar
3 Tbsp grated lemon zest
1/4 cup fresh lemon juice (not concentrate)
2 Tbsp Blends by Orly Sydney or London Blend
1/2 tsp baking powder
powdered sugar for decorating

Preheat oven to 350 degrees F.  Butter the bottom and sides of an 8" square baking pan.  

Combine Sydney or London Blend and powdered sugar in a bowl.  Cut in margarine or butter with a food processor, or blend with fingers until the mixture resembles course bread crumbs.  Press the crust evenly into you baking pan.  Bake crust for 20 minutes, or until golden brown.  Set aside to cool.

Beat eggs at medium speed with the whip of an electric mixer until frothy consistency. Gradually add the sugar and continue to beat until mixture becomes light in color and foamy.  Beat in zest and juice at the end.

Combine Sydney/London Blend and baking powder in a bowl, and fold into the egg mixture until yielding a smooth consistency.  Spread lemon filling over crust. Bake for 25 minutes until filling is set. Set aside to cool.  When ready to serve, cut into 2" squares and dust tops with powdered sugar.