Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs; seperated |
| ⅓ cup | Oil |
| 1¾ cup | Sugar |
| ½ cup | Cake meal |
| ¼ cup | Potato starch |
| 2 cups | Filberts (ground) |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Lemon rind; grated |
Beat egg yolks with oil and ½ cup of the sugar. Mix cake meal and potato starch, and add. Pat into a greased 8" baking dish. Beat egg whites until stiff, gradually beating in remaining sugar with lemon juice and rind. Fold in filberts. Spread over batter in pan. Bake at 350 degF until light brown.
Cool and cut into squares.
Posted to JEWISH-FOOD digest V97 #249 by "Grant G. Ames" <ggames@...> on Sep 15, 1997