Jenna von oy's lemon mistake dessert

1 Servings

Ingredients

Quantity Ingredient
1 cup Plus 3 tbsp. flour
¼ cup Plus 2 tbsp. confectioner's
Sugar
½ cup Butter or margarine
2 Eggs, beaten
1 cup Granulated sugar
1 dash Salt
10 tablespoons Lemon concentrate
½ teaspoon Baking powder
4 cups Fresh raspberries and/or
Sliced strawberries

Directions

Preheat oven to 350F

Crust: In a large mixing bowl, combine 1 cup flour and ¼ cup confectioner's sugar. Cut in butter or margarine; mix until blended.

Knead dough into a ball and roll out onto floured board to ¼" thickness. Line a 9" pie pan with dough. Bake crust for 20 minutes or until lightly browned.

While crust is baking, combine eggs, granulated sugar, salt, and lemon concentrate; mix well by hand. Add in baking powder and 3 tbsp.

flour. Pour filling into baked crust and return to oven for 25 to 30 minutes, or until top of dessert looks "set." Remove from oven and allow to cool for 30 minutes. Sprinkle with 2 tbsp. confectioner's sugar. Top with fresh raspberries and/or strawberries. Serves 6 to 8.

File

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