2 Press 1 roll Pillsbury™ refrigerated sugar cookies in bottom of ungreased 9-inch square pan. Bake 12 to 14 minutes or just until golden brown around edges. Remove from oven to cooling rack; cool while making filling.
3 In large bowl, beat 2 to 3 teaspoons grated lemon peel, about 1/2 cup lemon juice, 4 eggs and 1 1/2 cups powdered sugar with whisk until sugar is completely dissolved and mixture is pale yellow. Beat in 1/4 cup all-purpose flour until well combined. Pour into partially baked cookie crust.