To prepare the crust, beat 1/4 cup granulated sugar and the butter or
margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup
flour into a dry measuring cup; level with a knife. Gradually add 1 cup
flour to sugar mixture, beating at low speed until mixture resembles
fine crumbs. Gently press mixture into bottom of an 8-inch square baking
pan. Bake at 350 for 15 minutes; cool on a wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add 3/4
cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar
through salt), and beat until well-blended. Pour mixture over partially
baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire
rack. Sift powdered sugar evenly over top. Yield: 16 servings
NOTES : Took about 2 lemons to get the full measure of juice, but with
oodles of zest left over.
Recipe by: Cooking Light April 1999
Posted to EAT-LF Digest by "William S. Grant II" <email@example.com> on
Apr 17, 1999, converted by MM_Buster v2.0l.
You can spurn God's love for only so long
Comments On This Page:
None yet posted - you can be the first!
Post Your Comment: (All fields except email are required)
[ Comment Policy ]