Yield: 36 -48 square
|2 cups||Mazoh meal|
|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|
|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|
|¼ cup||Matzoh cake meal|
FOR THE BASE
FOR THE FILLING
(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.