| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Egg yolks | |
| 1/3 | c | Oil |
| 1/2 | c | Sugar |
| 3/4 | c | Cake meal and mix with ) |
| 1 | tb | Potato starch together ) |
| 3 | Egg whites | |
| 1 1/4 | c | Sugar |
| 2 | c | Ground filberts |
| 2 | ts | Lemon juice and |
| 1 | ts | Zest |
INSTRUCTIONS
TOPPING SOURCE: NATIONAL COUNCIL OF JEWISH WOMEN, COOK BOOK Beat eggs, add oil and sugar, then the meal & potato starch. Press into small pyrex dish. Bake approximately 15 minutes until light brown. Topping: Beat egg whites until stiff; add sugar slowly , beating all the while. Add flavouring. Fold in filberts. Spread on base. Bake at 325* F approximately 20 minutes or until light brown. Posted to JEWISH-FOOD digest V97 #102 by alotzkar@direct.ca (Al) on Mar 27, 1997
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