CRUST:
1 c. butter1/2 c. sifted confectioners sugar2 c. sifted flour
1 c. butter1/2 c. sifted confectioners sugar2 c. sifted flour
FILLING:
4 eggs2 c. sugar1/4 c. sifted flour1 tsp. baking powder1/4 c. lemon juice3 tbsp. grated lemon peel
GLAZE:
2 c. sifted confectioners sugar3 tbsp. hot water
To prepare crust, beat butter and sugar until creamy. Stir in flour until evenly blended. Spread evenly into ungreased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 15 minutes or until lightly browned.
While crust is baking, prepare filling. Beat eggs and sugar until light and fluffy. Stir in remaining filling ingredients. Pour over hot crust. Return to oven and continue baking for 30 minutes, or until filling is set. Remove from oven and cool for 10 minutes. Make a glaze by combining sugar and hot water, stirring until sugar is dissolved. Spread over top and finish cooling. Cut into bars.
4 eggs2 c. sugar1/4 c. sifted flour1 tsp. baking powder1/4 c. lemon juice3 tbsp. grated lemon peel
GLAZE:
2 c. sifted confectioners sugar3 tbsp. hot water
To prepare crust, beat butter and sugar until creamy. Stir in flour until evenly blended. Spread evenly into ungreased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 15 minutes or until lightly browned.
While crust is baking, prepare filling. Beat eggs and sugar until light and fluffy. Stir in remaining filling ingredients. Pour over hot crust. Return to oven and continue baking for 30 minutes, or until filling is set. Remove from oven and cool for 10 minutes. Make a glaze by combining sugar and hot water, stirring until sugar is dissolved. Spread over top and finish cooling. Cut into bars.
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