1 1/2 c. plus 3 tbsp. unsifted flour
1/2 c. confectioners' sugar
3/4 c. cold butter
4 eggs, slightly beaten
1 1/2 c. granulated sugar
1 tsp. baking powder
1/2 c. ReaLemon lemon juice from concentrate
Additional confectioners' sugar

Preheat oven to 350 degrees. In medium bowl, combine 1 1/2 cups flour and the confectioners' sugar; cut in butter until crumbly. Press onto bottom of lightly greased 13 x 9 inch baking pan; bake 15 minutes.

Meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, ReaLemon and remaining 3 tablespoons flour; mix well. Pour over baked crust; bake 20-25 minutes or until golden brown. Cool. Cut into bars. Sprinkle with additional confectioners' sugar. Store covered in refrigerator; serve at room temperature.

Lemon Pecan Bars: Omit 3 tablespoons flour in lemon mixture. Sprinkle 3/4 cup finely chopped pecans over top of lemon mixture. Bake as above.

Coconut Lemon Bars: Omit 3 tablespoons flour in lemon mixture. Sprinkle 3/4 cup flaked coconut over top of lemon mixture. Bake as above.