Yield: 6 servings
|1 cup||Softened butter|
|1 teaspoon||Grated lemon rind|
|1 teaspoon||Lemon extract|
|2½ cup||Sifted unbleached flour|
Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute ½ t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From "The Portable Feast" by Diane D. MacMillan, 101 Productions.
Typed for you by Terri St. Louis, Kook-Net 1994