| 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 |
tb |
All-purpose flour |
| 2/3 |
c |
Lemon juice (3-4 lemons) |
| 1 1/2 |
ts |
Grated lemon zest |
| 4 |
|
Eggs |
|
|
Confectioners' sugar for decoration on top |
INSTRUCTIONS
CRUST
FILLING
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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