| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or corn oil margarine; melted |
| 1/2 |
c |
Confectioner's sugar plus extra for sprinkling |
| 2 |
c |
Plus 3 tablespoons flour; divided |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/3 |
c |
Fresh lemon juice |
| 1 1/2 |
c |
Grated coconut; unsweetened, if you can find it |
INSTRUCTIONS
Heat oven to 325. Mix butter, confectioner sugar and 2 cups flour. Press
into bottom of a 10 x 15-inch pan. Bake 10 to 15 minutes or until light
brown. Beat eggs with sugar. Add 3 tablespoons flour, baking powder, lemon
juice and salt. Stir in coconut. Pour over crust. Bake 25 minutes or until
set and light brown. Cool. Cut into 2-inch squares or into fingers. Dust
with confectioner sugar.
Recipe by: RITA OERTEL--RECORD-JOURNAL 12/31/97
Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on
Jan 14, 1998
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