Mix wheat germ, ¾ cup flour, ½ cup sugar, salt and butter (using a pastry cutter.)

Blend to a moist, crumbly mixture and, reserving 1/3 cup for the top, press remaining amount into the bottom of a buttered 9” x 9” pan.

Bake in 350°F. oven 15 minutes. Cool on rack 5 min or until crust firms to the touch.

Meanwhile, beat eggs slightly.

Add remaining 1 cup sugar gradually, beating until light.

Stir in remaining ¼ cup flour, baking powder, lemon peel and lemon juice.

Pour over crust.

Sprinkle with reserved crumb mixture.

Bake 25 - 30 min longer. Cool on rack. Then cut.