Yield: 16 servings
|¼ cup||Granulated sugar|
|3 tablespoons||Butter or margarine; softened|
|1 cup||All-purpose flour|
|¾ cup||Granulated sugar|
|2 teaspoons||Grated lemon rind|
|⅓ cup||Fresh lemon juice|
|3 tablespoons||All-purpose flour|
|½ teaspoon||Baking powder|
|2 teaspoons||Powdered sugar|
1. Preheat oven to 350.
2. To prepare the crust, beat ¼ cup granulated sugar and the butter or margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan.
Bake at 350 for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add ¾ cup granulated sugar and next 5 ingredients (¾ cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack.
Sift powdered sugar evenly over top. Yield: 16 servings NOTES : Took about 2 lemons to get the full measure of juice, but with oodles of zest left over.
Recipe by: Cooking Light April 1999 Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@...> on Apr 17, 1999, converted by MM_Buster v2.0l.