Sweet, tart with a light, flaky crust.
This is a recipe from one of my grandmother's friends (which she had a lot of and they would all be in their 100 teens+ or so by now). They liked trading cookie recipes so much they made a book of them to trade amongst themselves so I have about 35+ cookie recipes from them.
Crust:
½ pound Margarine
2 cups Flour
½ cup Powdered sugar
Filling:
4 Eggs
4 table. Lemon juice
2 cups granulated Sugar
4 table. Flour
Grated rind of 1 Lemon
Method:
Cut together margarine, flour, powdered sugar.
Pat into 10"x15" cookie sheet; making sure to create a small crust going up the sides too.
Bake: 350* for 20 minutes
Beat together eggs, lemon juice, sugar, flour, lemon rind.
Pour over hot crust.
Bake: 350* an additional 20 minutes
Sprinkle with powdered sugar.
Cut when cool.
Notes: This one was from a lady named Florence Hett.
It takes about an hour to make and can serve up to 25 people if you use the pan suggested, I just use a regular square 8x8" cake pan and it comes out thicker but fine.
You can also use other fruits for this instead of lemon, I've used frozen raspberries before thawing out about 8 oz. and puree' them.
Enjoy!.jpg)
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LOL ! Thanks!
Will have to try this recipe...they look YUMMY!
Thanks!