These Elke Wood's Lemon Squares are made with a dream team of almonds, butter, and lemon. These rich cookie treats are baked until their flavors meld into a mellow softness.
Preheat oven to 350 degrees. Into a medium bowl, sift together 1 1/2 cups flour, the confectioners' sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.
Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.
In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and tablespoon zest until combined. Pour into prepared crust.
Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.