| 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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