Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup butter or margarine, softened
• 2 cup plus 1 Tbsp all purpose flour, unsifted
• 1/2 cup confectioners’ sugar
• 4 eggs
• 2 cup sugar
• 6 Tbsp lemon juice
• 1/2 tsp baking powder
• 1 cup pecans, chopped

Preheat oven to 325 degrees. In medium bowl, combine butter or margarine, 2 cups flour and confectioners’ sugar until well mixes. Pat mixture evenly into 13×9 inch baking pan. Bake for 15 minutes.

Meanwhile, beat eggs slightly. Add sugar, lemon juice, remaining 1 tablespoon tablespoon flour, baking powder, and pecans and stir until well mixed. Pour egg mixture over baked crust. Return pan to oven and bake for 40 to 50 minutes. Sprinkle with additional confectioners’ sugar, if desired.

Cut into 24 squares.

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