1 cup butter; softened
1/2 cup powedered sugar
2 cups flour
4 large eggs
2 cups of sugar
1 tablespoon flour
1/2 teaspoon baking powder
1/3 cup fresh lemon juice (3 or 4 regular size lemons)
1 cup finely chopped pecans
To make the crust cream 1 cup butter and 1/2 cup powdered sugar. Gradually stir in 2 cups flour until blended. Pat over the bottom of an ungreased 9 x 13 x 2 inch baking pan. Bake in a preheated 325 degree oven for 15 minutes.
While the crust is baking, make the filling by at once, beating 4 large eggs slightly with a fork; add 2 cups of sugar, 1 tablespoon flour, and 1/2 teaspoon baking powder. Add 1/3 cup lemon juice, and 1 cup finely chopped pecans. Stir (do not beat) until well mixed. Pour over warm crust. Return to oven and bake 45 minutes or until lightly browned. Loosen edges and let cool. Then cut bars and remove. Freezes well.
Here's a picture of the lemon bars I made from this recipe on Christmas Eve.