Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Butter |
½ cup | Confectioners sugar |
2 cups | All-purpose flour |
½ teaspoon | Salt |
4 \N | Eggs, well beaten |
2 cups | Granulated sugar |
5 tablespoons | Lemon juice |
2 tablespoons | Grated lemon rind |
\N \N | Confectioners sugar, topping |
A not-too-tart lemon topping over a sweet crust.
Preheat oven to 300ø.
In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300ø for 20 minutes.
While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350ø and bake for an additional 15-20 minutes at 350ø.
Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles.
Yield: 24. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer