| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Passover |
36 |
-48 square |
INGREDIENTS
| 2 |
c |
Mazoh meal |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Toasted ground hazelnuts or |
|
|
wallnuts |
| 1 |
c |
Shortening or unsalted |
|
|
margarine plus extra for |
|
|
the pan |
| 1 |
t |
Lemon zest, finely grated |
| 1 |
t |
Lime zest, finely grated |
| 2 |
t |
Vanilla |
| 4 |
|
Eggs, lightly beaten |
| 2 |
t |
Lemon zest, plus for garnish |
| 1 |
t |
Lime zest |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
T |
Fresh lime juice |
| 1 1/3 |
c |
Sugar |
| 1/4 |
c |
Matzoh cake meal |
INSTRUCTIONS
(source: Washington Post, march 31, 1993, food section) for the base,
toss together matzoh meal, sugar and nuts. Then work in shortening or
matrgarine to make a cumbly mixtture. Sprinkle in lemon and lime zests
and vanilla. Press mixtrure firmly into a lightly greased 9x13x2 inch
pan. Bake in a pregeated 350 degree oven for 20-25 minutes, until
edges are jst starting to brown. For filling, whish together eggs,
lemon and lime zests, lemon and lime juices, sugar, and cake meal.
Spread over baked base. Return to oven and bake for 25 minutes
llonger. Allow to cool completely and then chill in the fridge until
servint time. sprinkle the top with additional lemon zest. Cut into
small squares to servee. Alternatively, you can bake the base i n a
shallow springform pan and then cut into wedges to be served
surrounded by a raspberry coulis. This recipe freezes well. per
serving: 144 cal., 2 gm protein, 17 gm carbohides, 8 gm fat, 2 gm sat.
fat, 30 mg chol., 8 mg sodium. Posted to rec.food.recipes by "Joel
W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 10, 1994.
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