PEARL TAYLOR’S LEMON SQUARES (revisions by Susan Barron)

Crust:

2 cups flour

1 cup confectioner’s sugar

1 cup butter (½ lb.) (cold or frozen-not room temperature) Crust:

Mix as pie dough in Cuisinart. Pat in greased 9" x 13" pan. Prick with fork.

Bake at 300 degrees for 25 minutes

Topping:

Beat well:

4 eggs

2 cups granulated sugar (I use 1 1/3 to 1 ½ cups, as I feel 2 cups is too sweet)

Add:

6 tablespoons lemon juice and grated rind of 1 lemon (or more, to taste)

4 tablespoons. flour

½ teaspoon baking powder

Pour over the hot first layer and spread evenly. Bake 325 degrees for 25 minutes. Cool.

Dust with confectioner’s sugar. Cut into squares or bars. Eat and drool!