Lemon-lime squares

Yield: 36 -48 square

Measure Ingredient
2 cups Mazoh meal
½ cup Sugar
¼ cup Toasted ground hazelnuts or wallnuts
1 cup Shortening or unsalted margarine, plus extra for the pan
1 teaspoon Lemon zest, finely grated
1 teaspoon Lime zest, finely grated
2 teaspoons Vanilla
4 \N Eggs, lightly beaten,
2 teaspoons Lemon zest, plus for garnish
1 teaspoon Lime zest
¼ cup Fresh lemon juice
2 tablespoons Fresh lime juice
1⅓ cup Sugar
¼ cup Matzoh cake meal



(source: Washington Post, march 31, 1993, food section) for the base, toss together matzoh meal, sugar and nuts. Then work in shortening or matrgarine to make a cumbly mixtture. Sprinkle in lemon and lime zests and vanilla. Press mixtrure firmly into a lightly greased 9x13x2 inch pan. Bake in a pregeated 350 degree oven for 20-25 minutes, until edges are jst starting to brown.

For filling, whish together eggs, lemon and lime zests, lemon and lime juices, sugar, and cake meal. Spread over baked base. Return to oven and bake for 25 minutes llonger. Allow to cool completely and then chill in the fridge until servint time.

sprinkle the top with additional lemon zest. Cut into small squares to servee. Alternatively, you can bake the base i n a shallow springform pan and then cut into wedges to be served surrounded by a raspberry coulis.

This recipe freezes well.

per serving: 144 cal., 2 gm protein, 17 gm carbohides, 8 gm fat, 2 gm sat.

fat, 30 mg chol., 8 mg sodium.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 10, 1994.

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