Lemons sold individually can be expensive at certain times of the year. Look for lemons in 21/2- to 3-pound net bags. They are often less expensive than purchasing them as single fruit.
2 1/2 cup flour
2 Tbsp confectioners sugar, divided
1 cup butter
2 cup sugar
1/3 cup lemon juice
Preheat oven to 350°F. Mix flour and 1/2 cup confectioners sugar in a bowl. Cut in butter using a pastry blender or 2 knives until crumbly.
Pat mixture gently into a 9x13-inch baking dish. Bake for 15 minutes or until the crust is lightly browned.
Beat eggs, sugar and lemon juice in a bowl until smooth. Pour over crust.
Bake for 20 minutes longer or until set. Cool on a wire rack. Sprinkle with remaining confectioners sugar. Cut into bars.
When figuring out how many lemons to buy, remember there are about 21/2 tablespoons of juice in the average- sized lemon. For an even dusting of confectioners sugar, place the sugar in a strainer and sprinkle over the top of the bars.