Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ cup | Powdered sugar |
| ½ pounds | Butter |
| 1 \N | Lemon rind grated |
| 4 \N | Eggs |
| 2 cups | Sugar |
| ⅓ cup | Lemon juice. fresh |
| ¼ cup | Flour |
| 2 teaspoons | Baking powder |
| \N \N | Powdered sugar to dust |
In bowl, sift 2 cups four and ½ cup sugar. Cut in butter and lemon rind.
When pastry clings together, press it into a 13x9x2 in baking dish, pre-sprayed. Bake this at 350° for 20 mins or until lightly browned. In bowl, beat eggs until light. Beat in sugar, then the lemon juice and finally the flour and baking powder. Pour the lemon mixture over the baked crust. Bake the dessert at 350° for 25 min. Sprinkle it with powdered sugar, allow to cool and cut into bars.
NOTES : From the collection of Justine Marcurdy, wife of the Metropolitan Opera basso, John Macurdy.
Recipe by: Opera Great's Recipes-1970's Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 1 Ma, r 1997.