| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Desserts, Eggs, Fruit, Tried, We love it! |
16 |
servings |
INGREDIENTS
| 1/4 |
c |
Granulated sugar |
| 3 |
tb |
Butter or margarine; softened |
| 1 |
c |
All-purpose flour |
| 3 |
lg |
Eggs |
| 3/4 |
c |
Granulated sugar |
| 2 |
ts |
Grated lemon rind |
| 1/3 |
c |
Fresh lemon juice |
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 2 |
ts |
Powdered sugar |
INSTRUCTIONS
1. Preheat oven to 350.
2. To prepare the crust, beat 1/4 cup granulated sugar and the butter or
margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup
flour into a dry measuring cup; level with a knife. Gradually add 1 cup
flour to sugar mixture, beating at low speed until mixture resembles fine
crumbs. Gently press mixture into bottom of an 8-inch square baking pan.
Bake at 350 for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup
granulated sugar and next 5 ingredients (3/4 cup granulated sugar through
salt), and beat until well-blended. Pour mixture over partially baked
crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack.
Sift powdered sugar evenly over top. Yield: 16 servings
NOTES : Took about 2 lemons to get the full measure of juice, but with
oodles of zest left over.
Recipe by: Cooking Light April 1999
Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on Apr
17, 1999, converted by MM_Buster v2.0l.
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