I found this recipe in the Tennessee Tables Junior League of Knoxville cookbook. The frosting calls for coconut although you can easily alter the frosting recipe for a simple lemon glaze (lemon juice and confectioners' sugar). "A petite portion goes along way..." Dad.
1/2 cup butter
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon rind, grated
2 eggs, beaten
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Frosting (recipe follows)
Preheat oven to 350 degrees. Combine butter, 1 cup flour, and confectioners' sugar. Press mixture into 9-inch square oven-proof dish. Bake 10 minutes and cool. Combine lemon juice, lemon rind, eggs, sugar, 2 tablespoon flour, and baking powder. Pour over crust and bake 25 minutes. Cool and frost.
3/4 cup sifted confectioners' sugar
1 teaspoon vanilla
1 tablespoon butter, softened
1 tablespoon milk
3/4 to 1 cup shredded coconut
Combine ingredients and spread over filling. Cut into small squares and serve.