| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
c |
Flour |
| 1/4 |
c |
Powdered sugar |
| 4 |
|
Eggs |
| 4 |
tb |
Lemon juice |
| 4 |
tb |
Flour |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
Cut together butter, flour and powdered sugar. Pat into a 9x13 pan. Bake
325 20 minutes.
Mix together until dissolved lemon juice, flour and baking powder. Add
eggs. Do not overbeat. Pour the lemon mixture over the hot crust.
Bake an additional 20 minutes at 325. Cool and sprinkle with powdered
sugar.
Posted to JEWISH-FOOD digest V97 #244 by "Marsha Lefko" <mlefko@dct.com> on
Sep 5, 1997
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