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Everyone seems to really enjoy this dainty, gooey, sour lemon treat. My son Clay thinks this cookie is the absolute best and also claims that they are addictive. When I refer to this recipe I always call them Clay’s cookies. He has, on more than one occasion, made a batch just for himself. Eating half of the recipe warm out of the oven and freezing the other half is highly recommended. No, not to preserve them but says they are wonderful to eat frozen. (Probably the following day.)

2 c. Flour
1/2 c. Sugar
1 t. Grated Lemon Peel
1 c. Soft Margarine or Butter

Mix flour, sugar and lemon peel. Cut in margarine to make coarse crumbs. Press mixture in a 9x13” pan and bake for 20 minutes at 350°.

While crust is baking place the following ingredients in a blender or food processor in the order given.

1/2 c. Fresh Lemon Juice
4 Eggs
1 1/2 c. Sugar
1/3 c. Flour
1/2 t. Baking Powder

Blend 5-10 seconds, scrape down sides and blend again. Pour over hot crust and continue to bake another 15 minutes or until set in middle and slightly brown. Cool and cut into squares then triangles with a damp knife. Dust with powdered sugar. Will freeze well for up to 3 months if well wrapped.