Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Egg yolks |
| ⅓ cup | Oil |
| ½ cup | Sugar |
| ¾ cup | Cake meal and mix with ) |
| 1 tablespoon | Potato starch together ) |
| 3 \N | Egg whites |
| 1¼ cup | Sugar |
| 2 cups | Ground filberts |
| 2 teaspoons | Lemon juice and |
| 1 teaspoon | Zest |
TOPPING
SOURCE: NATIONAL COUNCIL OF JEWISH WOMEN, COOK BOOK Beat eggs, add oil and sugar, then the meal & potato starch. Press into small pyrex dish. Bake approximately 15 minutes until light brown.
Topping: Beat egg whites until stiff; add sugar slowly , beating all the while. Add flavouring. Fold in filberts. Spread on base. Bake at 325* F approximately 20 minutes or until light brown. Posted to JEWISH-FOOD digest V97 #102 by alotzkar@... (Al) on Mar 27, 1997