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Combine 2 c flour, powdered sugar and softened butter. Pat into bottom of 10x15 inch jelly roll pan or cookie sheet. Bat at 350 F (177 C) for 20 minutes, or until uniformly golden brown. Cool at least 30 minutes. To make filling, whisk together in a small bowl 6 Tbsp flour, 2 c granulated sugar and 1 tsp baking soda. In a larger bowl, beat eggs, add lemon juice, flour-sugar mixture and grated lemon rind. Mix until well-blended. Pour filling over baked, cooled crust and bake another 20 minutes. Will be uniformly golden brown when done. Sprinkle lightly with sifted powdered sugar when cooled. Cut into squares and serve.
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