Instructions: 1. Preheat oven to 350.

2. To prepare the crust, beat 1/4 cup granulated sugar and the butter or margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan.

Bake at 350 for 15 minutes; cool on a wire rack.

3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack.

Sift powdered sugar evenly over top.

Yield: 16 servings

NOTES : Took about 2 lemons to get the full measure of juice, but with oodles of zest left over.

This was the cover recipe from this months Cooking Light. It was _soooo_ worth it. I seldom go ga-ga over deserts, but I _really_ liked this one. And it was a good excuse to restock all my baking staples since I moved this past week. :-)

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