Jenna von oy's lemon mistake dessert
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 3 tbsp. flour |
| ¼ | cup | Plus 2 tbsp. confectioner's |
| Sugar | ||
| ½ | cup | Butter or margarine |
| 2 | Eggs, beaten | |
| 1 | cup | Granulated sugar |
| 1 | dash | Salt |
| 10 | tablespoons | Lemon concentrate |
| ½ | teaspoon | Baking powder |
| 4 | cups | Fresh raspberries and/or |
| Sliced strawberries | ||
Directions
Preheat oven to 350F
Crust: In a large mixing bowl, combine 1 cup flour and ¼ cup confectioner's sugar. Cut in butter or margarine; mix until blended.
Knead dough into a ball and roll out onto floured board to ¼" thickness. Line a 9" pie pan with dough. Bake crust for 20 minutes or until lightly browned.
While crust is baking, combine eggs, granulated sugar, salt, and lemon concentrate; mix well by hand. Add in baking powder and 3 tbsp.
flour. Pour filling into baked crust and return to oven for 25 to 30 minutes, or until top of dessert looks "set." Remove from oven and allow to cool for 30 minutes. Sprinkle with 2 tbsp. confectioner's sugar. Top with fresh raspberries and/or strawberries. Serves 6 to 8.
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