This recipe was passed onto me by the president of our Heartland Owners Club and is a good way to use up a bunch of lemons.

Crust

2 cups flour

1/2 cup confectioners (powdered) sugar

1 cup (2 quarter pound sticks) softened butter

Filling

4 eggs

2 cups granulated sugar

1 tablespoon grated lemon peel

6 tablespoons fresh squeezed lemon juice

1/4 cup flour

1 teaspoon baking powder

Directions:

Crust

Preheat oven to 350 degrees Fahrenheit

Lightly grease 9″ x 13″ cake pan with cooking spray

In a large mixing bowl, combine 3-1/2 cups flour and 1 cup confectioners sugar

Add 1-3/4 cups butter to flour and sugar.  Cut butter into mixture until mixture has the consistency of small peas

Work the dough with your hands and press the dough in the bottom of the greased pan, working it 3/4″ to 1″ up the sides of the pan as well.  This requires a lot of finger and knuckle pressing but is easily done.  Dough will be thin.  Just make sure the thickness is fairly even

Bake for about 15 minutes or until dough is firm to the touch (just short of browning).  Remove from oven and set aside when done

Filling

While dough is baking, crack 4 eggs into mixing bowl and beat on medium-high speed until slightly frothy (about 2 to 3 minutes)

Stir in 2 cups granulated sugar, lemon peel, lemon juice, 1/4 cup flour and baking powder.  Stir or mix slowly until well incorporated, scraping sides of bowl with rubber spatula

Pour filling into hot crust and bake for about 25 minutes or until set (top may be very light brown)

Cool in pan for a few hours and cut into squares

Dust with confectioners sugar if desired and serve

Makes 24 squares