Streusel-Topped Lemon Shortbread Bars

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cut into 1/2-inch pieces and divided
• 2 egg yolks
• 6 large eggs
• 2 1/2 cups sugar, divided
• 1 1/4 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 4 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice
• 1/4 teaspoon salt
• Powdered sugar

1. Combine first 3 ingredients in a food processor. Add 3/4 cup butter pieces to food processor, and pulse 12 to 15 times or until mixture resembles coarse meal; chill remaining 1/4 cup butter pieces. Add egg yolks, and process just until mixture forms clumps. (Clumps will be moist.) Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake at 350u0b0 for 16 to 18 minutes or just until golden brown around edges. Remove pan from oven, and reduce temperature to 325u0b0.
3. Whisk together eggs and 2 cups sugar in a large bowl until blended. Combine 1/2 cup flour and baking powder; whisk into egg mixture until blended. Whisk in 4 tsp. grated lemon rind and 1/2 cup fresh lemon juice. Immediately pour lemon mixture over hot crust in pan.
4. Bake at 325u0b0 for 20 to 25 minutes or until filling is set. Remove from oven.
5. Combine 1/4 tsp. salt, remaining 1/2 cup sugar, and remaining 3/4 cup flour. Cut in reserved 1/4 cup butter pieces with a pastry blender or fork until crumbly. Sprinkle topping over hot lemon mixture, and bake 25 more minutes or just until lightly golden. Let cool completely on a wire rack. Cut into 32 (1 1/2- x 2-inch) bars, and sprinkle evenly with powdered sugar.

flour, sugar, salt, cold butter, egg yolks, eggs, sugar, flour, baking powder, lemon rind, lemon juice, salt, powdered sugar

Taken from www.myrecipes.com/recipe/streusel-topped-lemon-shortbread-bars (may not work)