| 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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