| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
|
Stick; (1/4 lb., 1/2 c.) margarine |
| 1/4 |
c |
Confectioners sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
BOTTOM
TOP
BOTTOM: Blend till it resembles coarse meal. Pat into an 8" square pan.
Bake at 350 for 12-15 minutes.
TOP: Beat eggs, sugar and lemon juice till foamy and well blended. Add in
flour and baking powder and mix thouroughly.
Pour topping over baked bottom layer. Bake at 350 for 20-30 min. Middle
should not be runny, but sides should not be burned.
Sift confectioners sugar over top when cool.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
<kapcon@netbox.com> on May 12, 1998
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