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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 16 |
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This is another recipe from a card I found. I haven't made it but I liked the sound of it because it doesn't call for lemon rind. I don't usually have fresh lemons on hand.Bake time includes seperate time to bake crust. Ingredients:
1 1/2 cups flour |
1 cup sugar, divided |
1/2 cup butter |
2 eggs, beaten |
3 tablespoons lemon juice |
2 tablespoons flour |
1/4 teaspoon baking powder |
sliced almonds (optional) |
powdered sugar, sifted |
seedless red raspberry preserves (optional) |
Directions:
1. Preheat oven to 350ยบ.
2. In medium bowl, combine 1 1/2 cup flour, and 1/4 cup sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Press onto bottom of 8x8 pan.
5. Bake 15-20 minutes or til edges are browned.
6. In medium bowl, combine eggs, remaining 3/4 cup sugar, lemon juice, 2 Tbsp flour, and baking powder.
7. Pour over hot crust.
8. Sprinkle with almonds, if desired.
9. Bake 18-20 minutes more or til set.
10. Cool completely on wire rack.
11. Sprinkle with powdered sugar.
12. Drizzle with melted preserves, if desired.
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