| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cups all purpose flour |
| 1/2 |
|
Cup confectioners' sugar |
| 1 |
pn |
Salt |
| 1 |
c |
2 sticks butter or |
|
|
margarine room |
|
|
temperature |
| 2 |
c |
Granulated sugar |
| 4 |
T |
All-purpose flour |
| 2/3 |
c |
Lemon juice, 3-4 lemons |
| 1 1/2 |
t |
Grated lemon zest |
| 4 |
|
Eggs |
|
|
Confectioners' sugar for |
|
|
decoration on top |
INSTRUCTIONS
Use 9 x13 pan (greased, lined with parchment paper, greased again),
350 deg oven. Crust: In the bowl of a food processor, combine flour,
confectioners sugar and salt, pulse a few seconds. Add butter and
process until consistency of meal. Press into a 9 x 13 pan that has
been greased, lined with parchment paper and greased again, (sides of
the pan should be dusted with flour). Bake in a 350o f oven for 20
minutes. Remove from oven. FILLING: In the bowl of an electric mixer
beat eggs well, add granulated sugar and continue beating. Add lemon
juice and lemon zest, beat again. Finally add all-purpose flour and
combine very well. Pour over crust and return to oven and bake for
15-20 minutes. Cool. Cut into small squares. Sprinkle with
confectioners' sugar. hint: allow lemons to sit in boiling water for
five minutes or microwave for thirty seconds. This helps the lemon to
produce more juice. Posted to JEWISH-FOOD digest V96 #68 Date: Thu,
31 Oct 1996 18:55:12 -0500 From: swass@global2000.net (Barbara & Steve
Wasser)
A Message from our Provider:
“God will ultimately have HIS way, not yours!”