INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees and lightly butter an 8- by 8-inch baking
pan. In a medium mixing bowl, combine the flour, butter, confectioners
sugar, and salt and rub the mixture between your fingertips until it is the
consistency of large moist breadcrumbs. Press the sweet dough evenly onto
the base and about 1 inch up the sides of the prepared baking pan, and
place the pan in the freezer for 10 minutes to firm the pastry. Bake in the
center of the oven for 30 to 35 minutes, or until the pastry is firm and
golden-brown all over. Meanwhile, in a large bowl, beat the eggs together
with the sugar until the sugar is dissolved and the mixture is pale. Beat
in the baking powder, lime zest, lime juice, and salt. Stir in the
pistachio nuts. Pour this mixture over the prebaked crust, making sure that
the pistachios are evenly distributed, and return to the oven for 20 to 25
minutes more, or until the filling is set and puffy. Transfer the pan to a
rack to cool and refrigerate for at least 1 and preferably 2 hours, or
overnight, tightly covered. Just before serving, sift a little
confectioners sugar over the top and cut into squares. This recipe yields 6
to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6246 broadcast 02-06-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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