Cream butter and powdered sugar; add flour.
Spread in 8x8 inch pan and bake at 325° for 15 to 20 minutes.
While crust is baking, prepare next layer:
Beat eggs slightly; add sugar, flour, lemon juice, and rind.
Mix well and pour over hot crust.
Bake for an additional 18 to 25 minutes at 325°.
Remove from oven and sprinkle sifted powdered sugar.
Cool slightly before cutting into finger cookies.
Good served with vanilla ice cream.
Note: This recipe may be doubled and baked in a 9x13 inch pan.