| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Cups all purpose flour | |
| 1/2 | Cup confectioners' sugar | |
| 1 | pn | Salt |
| 1 | c | 2 sticks butter or |
| margarine room | ||
| temperature | ||
| 2 | c | Granulated sugar |
| 4 | T | All-purpose flour |
| 2/3 | c | Lemon juice, 3-4 lemons |
| 1 1/2 | t | Grated lemon zest |
| 4 | Eggs | |
| Confectioners' sugar for | ||
| decoration on top |
INSTRUCTIONS
Use 9 x13 pan (greased, lined with parchment paper, greased again), 350 deg oven. Crust: In the bowl of a food processor, combine flour, confectioners sugar and salt, pulse a few seconds. Add butter and process until consistency of meal. Press into a 9 x 13 pan that has been greased, lined with parchment paper and greased again, (sides of the pan should be dusted with flour). Bake in a 350o f oven for 20 minutes. Remove from oven. FILLING: In the bowl of an electric mixer beat eggs well, add granulated sugar and continue beating. Add lemon juice and lemon zest, beat again. Finally add all-purpose flour and combine very well. Pour over crust and return to oven and bake for 15-20 minutes. Cool. Cut into small squares. Sprinkle with confectioners' sugar. hint: allow lemons to sit in boiling water for five minutes or microwave for thirty seconds. This helps the lemon to produce more juice. Posted to JEWISH-FOOD digest V96 #68 Date: Thu, 31 Oct 1996 18:55:12 -0500 From: swass@global2000.net (Barbara & Steve Wasser)
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