Yield: 1 servings
|1 cup||Butter, softened|
|2⅓ cup||Unsifted flour|
|⅓ cup||Minute Maid pure lemon juice|
|1 teaspoon||Baking powder|
|½ cup||Unsifted powdered sugar|
|2 cups||Sugar Powdered sugar for topping|
Preparation : In bowl, cream butter and powdered sugar until fluffy.
Add 2 cups of the flour, beating until blended. Spread evenly over the bottom of a greased 9x13 inch baking pan. Bake at 350 degrees for 20 minutes. In small bowl, beat eggs until light and foamy.
Gradually add sugar, beating until thick and blended. Add lemon juice, remaining ⅓ cup flour and baking powder; beat until well blended. Pour lemon mixture over baked crust and return to oven. Bake 20 minutes or until golden and custard is set. Remove from oven and sprinkle evenly with powdered sugar; cool. Submitted By BARRY WEINSTEIN On 03-28-95