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2
Break up cookie dough in ungreased 9-inch square pan; press evenly in pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
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3
Meanwhile, in large bowl, beat lemon zest, lemon juice, eggs, flour and powdered sugar with whisk, until well mixed. Pour over partially baked cookie crust.
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4
Bake 20 to 25 minutes longer or until set. Remove from oven to cooling rack. Cool completely, about 1 hour.
Sprinkle with additional powdered sugar. For bars, cut into 4 rows by 3 rows. Store in refrigerator.
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