Yield: 1 Servings
|2||Cups all purpose flour|
|½||Cup confectioners' sugar|
|1 cup||(2 sticks) butter or margarine (room temperature)|
|2 cups||Granulated sugar|
|4 tablespoons||All-purpose flour|
|⅔ cup||Lemon juice (3-4 lemons)|
|1½ teaspoon||Grated lemon zest|
|Confectioners' sugar for decoration on top|
Use 9 x13 pan (greased, lined with parchment paper, greased again), 350 deg oven.
Crust: In the bowl of a food processor, combine flour, confectioners sugar and salt, pulse a few seconds. Add butter and process until consistency of meal. Press into a 9 x 13 pan that has been greased, lined with parchment paper and greased again, (sides of the pan should be dusted with flour).
Bake in a 350o f oven for 20 minutes. Remove from oven.
FILLING: In the bowl of an electric mixer beat eggs well, add granulated sugar and continue beating. Add lemon juice and lemon zest, beat again.
Finally add all-purpose flour and combine very well. Pour over crust and return to oven and bake for 15-20 minutes. Cool. Cut into small squares.
Sprinkle with confectioners' sugar.
hint: allow lemons to sit in boiling water for five minutes or microwave for thirty seconds. This helps the lemon to produce more juice.
Posted to JEWISH-FOOD digest V96 #68 Date: Thu, 31 Oct 1996 18:55:12 -0500 From: swass@... (Barbara & Steve Wasser)