INGREDIENTS

INSTRUCTIONS

Sugar
* Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time. Flatten
ball of dough, sprinkle grated rind and lemon extract over it and knead it
until well distributed. Roll dough out very thin (about 1/8 inch) and cut
into 3- inch, or larger, rounds. Place on lightly greased flat pans so that
they will not touch. Let stand about 10 minutes. Press centers to make
slight depression to hold 1/2 tsp. Lemon Cheese (more for larger rounds).
Spread beaten egg white around rim and sprinkle lightly with sugar. Bake in
oven preheated to 350 for at least 30 minutes until delicately tinted and
the glaze has crystallized.  The longer they are left in the oven to become
drier and crispier the more delicious they are.
Lemon Cheese:  Mix together in saucepan 2 cups white sugar, grated rind and
juice of 3 large lemons, 3 large whole eggs (beaten), 1/4 tsp salt and 1/4
cup butter. Cook over slow heat, stirring constantly until thick. Yield:
about 2-1/2 to 3 cups.  This can be sealed in jars to keep like jelly or
will keep indefinitely in covered container in refrigerator. It can be used
as topping for baked puddings, fillings for tarts and jelly rolls.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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