Saturday, March 4, 2017


  • Crust:
  • 1½ stick butter
  • 1½ c. all-purpose flour
  • ½ c. confectioners’ sugar
  • 4 large eggs
  • 2 c. granulated sugar
  • 1 tbsp. freshly grated lemon zest
  • ½ c. fresh lemon juice
  • ¼ c. all-purpose flour
  • 1 tsp. baking powder
  • Red liquid food color (optional but necessary for the pink color)
  1. Heat oven to 350°F. 
  2. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray. ( prefer parchment paper)
  3. Crust: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.
  4. Bake 15 minutes, or until light golden. Leave oven on.
  5. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.
  6. Bake at 350 until the filling is set, about 20 minutes. 
  7. Dust with powdered sugar before cutting into squares to serve.
Note: Recipe and picture from an old Woman's Day magazine.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.