| 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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