RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cookies: Lemon-Lime Squares - pareve
yield: 36-48 squares for the base: 2 cups mazoh meal 1/2 cup sugar 1/4 cup toasted ground hazelnuts or walnuts 1 cup shortening or unsalted margarine, plus extra for the pan 1 tsp each lemon and lime zest, finely grated, 2tsp vanilla for the filling: 4 eggs, lightly beaten 2 tsp lemon zest, plus for garnish 1 tsp lime zest 1/4 cup fresh lemon juice 2 tbsp fresh lime juice 1 1/3 cups sugar (or to taste) 1/4 cup matzoh cake meal. for the base, toss together matzoh meal, sugar and nuts. Then work in shortening or margarine to make a cumbly mixture. Sprinkle in lemon and lime zests and vanilla. Press mixture firmly into a lightly greased 9x13x2 inch pan. Bake in a preheated 350 degree oven for 20-25 minutes, until edges are just starting to brown. For filling Whisk together eggs, lemon and lime zests, lemon and lime juices, sugar, and cake meal. Spread over baked base. Return to oven and bake for 25 minutes longer. Allow to cool completely and then chill in the fridge until serving time. Sprinkle the top with additional lemon zest. Cut into small squares to serve. Alternatively, you can bake the base in a shallow springform pan and then cut into wedges to be served surrounded by a raspberry coulis. This recipe freezes well. per serving: 144 cal., 2 gm protein, 17 gm carbos, 8 gm fat, 2 gm sat. fat, 30 mg chol., 8 mg sodium. Washington Post, l993
