Lemon Bars

From Aunt Joyce

You have to use real lemons not the bottled juice....you need to get your eggs to room temperature too.....You need to use real BUTTER.......I also put a couple of shakes of salt from a salt shaker in the flour..makes me feel better~I thought it tasted flat without it......That would be the Grandma Ward in me.......

1 cup BUTTER~~~2 lovely cubes
2 cups flour
1/2 cup Powdered sugar
Blend and pat into 9X13 glass cake pan
Bake @ 325 for 15 minutes cool a few minutes

Filling
4 eggs room temp
2 cups of sugar
blend till frothy......3 to 4 minutes on HIGH
lemon zest from 2 lemons~~~just the yellow part~~I use the fine grater for this
6 table spoons of fresh lemon juice~~you will get more than enough from the 2 lemons
1 tablespoon of flour
1/2 teaspoon of Baking Powder
1 1/2 cups of chopped pecans
pour over baked crust
bake 35 minutes @ 325
after baking sprinkle with Powered sugar
Cool and dive in!!!!