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Cream butter and gradually add sugar, beating until light and fluffy.
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Add eggs one at a time and mix well after each.
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Gradually add flour, beating well.
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Stir in vanilla and lemon extracts.
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Place in lightly greased 15x10 jellyroll pan and spread evenly.
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Lightly cut through batter with a knife to mark off 24 squares.
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Spoon about 2 teaspoons of pie filling in center of each square.
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Bake at 350° for 30 minutes or until lightly browned and done.
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Watch carefully, it burns easily.
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Cool in pan for 20 minutes.
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Cut into squares and remove from pan.
