the best and everyone loves them...Mix 2c flour & 1/2c powdered sugar with 2 sticks soft butter (only butter-no substitutions or you ruin EVERYTHING). Press into very well greased (especially well greased around the corners) 13 x 9 baking pan (if you've got a choice, choose a glass pan over metal so you don't get that "tinny" flavor messing with your lemon squares) and bake at 350 20 minutes. Meanwhile, beat 4 eggs with 1-1/2 c sugar, 1t baking powder, 1/4 c lemon juice, and the peel from all of those lemons before you juiced them. Pour the lemon/egg mix over the cooked base and put back into the oven for 20-25 more minutes or till browned around the edges. Let cool a bit before attempting to cut (the lemon filling will ooze all over the place if it's still hot when you cut)(not really a bad thing but a hot filling can hurt when it burns fingers then tongue).
note -- you can use bottled lemon juice and no peel but you lose a bit of flavor.
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