ANGIE’S LEMONY SNICKETS
** VITAMIN C ** the naughty way!
- Crust:
- 2 cups cake flour
- ½ cup powdered sugar
- 1 cup butter
- Filling:
- 4 large eggs
- ⅓ cup pureed lemon with a bit of water to liquidize
- (remove rind, pith and seeds of course, may substitute ‘Real Lemon’ juice)
- ¼ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon to 1 tablespoon fresh lemon rind (I used 1 full tablespoon)
- Frosting:
- 2 tablespoons butter
- 1 tablespoon milk
- 1 cup icing sugar
- 1 teaspoon vanilla
For the crust, mix butter into the flour and sugar. (Kitchen Aid comes in handy here)
Press mixture into 9 x 13 pan with hands and bake in oven 350°F for 20 – 25 mins. Until slightly browned, careful not to burn.
While crust is baking make the filling.
Beat together eggs, sugar and lemon juice. Stir in flour and baking powder.
Pour filling over the baked and COOLED crust.
Bake again at 350°F for 25 minutes.
When filling is finished baking you can sprinkle with powdered sugar OR allow to cool and then use the frosting (much yummier)
Try NOT to eat just one.
NOTE: Maybe a lot of sugar for some. Would be good to fiddle with amounts or sugar substitutes as well.
Recipe and photo: Angie Linnitt
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