Lemon Squares

I learned to bake in 1984 when I was a senior at Permian High School. I was a "pepette." Only five girls could be cheerleaders and about fifty girls wanted to be cheerleaders so someone invented pepettes. We cheered at all the games and wore cheerleading like uniforms on Fridays. "What does that have to do with baking?" you ask. We each were assigned a football player. We had to do two things for them each week - make a humongous poster for them to be hung in the hall and bake them something. Thus, I learned how to bake. One of my favorite desserts to make was lemon squares. Since I made them so much in high school, it was just a couple of years ago that I wanted to make them again, for me. My friend, Sheila, took me to The Pantry Restaurant in McKinney, Texas. We had a wonderful lunch, and she recommended that I buy their cookbook. I did, and low and behold, there was a recipe for lemon bars. Graysen and I love to make them.

2 cups flour
1 cup butter
1/2 cup powdered sugar

Mix together and press into a 9"x13" pan. Bake at 350 for 15 minutes.

4 eggs
8 tablespoons lemon juice
2 cups granulated sugar
3/4 cup flour
1 teaspoon baking powder
1/4 cup powdered sugar

Beat eggs with lemon juice. Slowly add sugar, flour, and baking powder. Pour over crust and bake additional 25 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.