| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bars, Ceideburg 2 | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Plus 3 tablespoons unsifted flour |
| 1/2 | c | Confectioners' sugar |
| 3/4 | c | Cold margarine or butter |
| 4 | Eggs, slightly beaten | |
| 1 1/2 | c | Granulated sugar |
| 1 | ts | Baking powder |
| 1/2 | c | Lemon Juice form concentrate |
| Additional confectioners' sugar |
INSTRUCTIONS
Preheat oven to 350F. In a medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners' sugar; cut in margarine until crumbly. Press onto bottom of a lightly greased 13 x 9-inch baking pan; bake for 15 minutes. Meanwhile, in a large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tablespoons flour; mix well. Pour over baked crust; bake for 20 to 25 minutes or until lightly browned. Cool. Cut into bars. Sprinkle with additional confectioners' sugar. Store covered in refrigerator. Makes 24 to 36 bars. Borden's Recipes S.F. Chronicle 10/11/92 Posted by Stephen Ceideberg; October 14 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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