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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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