| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Desserts, Cakes & coo, Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Powdered sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 1/2 |
c |
Margarine |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs |
| 4 |
tb |
Lemon juice |
|
|
Lemon rind — grated |
| 1 |
tb |
Margarine |
INSTRUCTIONS
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix well.
Work in 1/2 cup margarine. Press mixture in 8-inch square pan. 2. Bake in
preheated 350-degree oven for 15 minutes. Remove from oven. 3. Combine the
1 cup regular sugar, baking powder and remaining 1/8 teaspoon salt. Blend
in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind. Spread
over baked mixture. Return to oven. Bake for 20 minutes longer. Remove from
oven and cool completely. 4. Combine remaining 3/4 cup powdered sugar,
remaining two tablespoons lemon juice and 1 tablespoon margarine for glaze.
Spread over lemon mixture. Cut into squares to serve.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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