1 c. butter
2 c. flour
1/2 c. confectioners' sugar

Cream butter and sugar, gradually add flour and stir until blended. Pat over bottom of ungreased 9 x 13 inch cake pan and bake at 325 degrees for 15 minutes.

TOPPING:

2 c. sugar
1/2 tsp. baking powder
4 lg. eggs
1 tbsp. flour
1/3 c. lemon juice
1 c. ground pecans

Beat eggs with fork, add sugar, flour and baking powder. Add lemon juice and nuts. Stir - do not beat - until well mixed. Pour over warm crust and bake 45 minutes at 325 degrees, or until lightly browned. Loosen edges - cut when cool.