This recipes, with its shortbread crust and tart, lemony filling. It a cross between a cookie and little pie
(for the crust)
1½ cups of sifted flour
½ cup sifted powder sugar
¾ cup (1½ sticks of butter) butter or margarine at room temperature.
(For the filling)
2 cups granulated sugar
¼ cup sifted flour
1-teaspoon baking powder
4 large eggs
1/3 cup of fresh lemon juice
2 teaspoons grated lemon rind
2 Tablespoon sifted powder sugar
To make the crust: Prepare the oven
to 350° F and butter a 13”X 9”X 2” baking pan> In a medium size bowl, mix the flour with the powder sugar, the work in the butter with your fingers until a dough forms. Press in the bottom of the pan and bake for 10 minutes
Meanwhile, make the filling: Onto a piece of wax paper , sift granulated sugar, flour and baking flour. In a medium bowl whisk eggs, until thick, the blend in sugar mixture, the lemon juice, and rind. Spread over the hot crust and immediately return to the oven. Bake 25 minutes
Let cool in the pan for 10 minutes, then dust with the 2 tablespoon of powder sugar.
Cookies will store in an air tight container in refrigerator for up to one week. Do not freeze
This our back yard
As it snow and snow from Saturday evening until almost noon on Sunday we accumulate a good 6 inches of new snow.
As I was doing general house work Bart and Murphy was shoveling snow and running the snow blower.
I keep track of the weather and so far this year in 08 we have had 48 inches of snowfall this year.
Of course some of it melt and re snowed over again. By looking out side I would say we have two and half feet of snow in our back yard.
This is in front of our home