Nearly foolproof, turns out beautifully, and the bright lemony flavor stuns people who are used to the sticky, too-sweet or too-sour versions you pay a fortune for in snooty coffee bars. We’re working from two different recipe cards here, but we assure you both versions are delicious.

• 2 cups flour
• ½ cup powdered sugar
• 1 cup butter, softened
• 1/4 teaspoon salt
• 4 eggs, beaten
• 2 cups sugar
• ½ cup lemon juice (Laura has a recipe card that says 4 tablespoons)
• 1-2 teaspoons lemon zest (at least this much – don’t skimp)
• ½ cup flour (same recipe card says 4 tablespoons)
• ½ teaspoon baking powder
• Powdered sugar for sprinkling

Preheat oven to 350 degrees (325 degrees for glass – this is a recipe where it makes a difference); butter a 9-inch square baking pan. Mix 2 cups flour, powdered sugar, salt, and butter until well blended; pat the dough evenly into the baking pan. Don’t mash the dough flat – gentle patting will give you a lighter crust.

Bake the base crust for 20 minutes – but watch it for the last five minutes to make sure that the crust is lightly golden when it comes out, not browned. While the base is baking, mix the remaining ingredients together. When the crust is done, remove it from the oven and pour the topping over it.

Return pan to oven and bake for an additional 25 minutes. Cool on a wire rack, and sprinkle generously with powdered sugar.