| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Confectioners sugar |
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 4 | Eggs, well beaten | |
| 2 | c | Granulated sugar |
| 5 | tb | Lemon juice |
| 2 | tb | Grated lemon rind |
| Confectioners sugar, topping |
INSTRUCTIONS
A not-too-tart lemon topping over a sweet crust. Preheat oven to 300°. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300° for 20 minutes. While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350° and bake for an additional 15-20 minutes at 350°. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles. Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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