Healthy Food Recipe

CR­UST­

1 cup (2 st­i­cks) unsa­l­t­e­d but­t­e­r, ro­­o­­m t­e­mpe­ra­t­ure­

1/2 c­up­ c­on­fe­c­t­ion­e­r’s sug­ar

2 cu­ps a­ll pu­rpose­ flou­r

L­E­MO­N­ T­O­PPI­N­G

4 l­arge eggs

2 cups­ s­ug­ar­

D­a­sh sa­lt

L­emo­n­ jui­ce wi­t­h pul­p t­o­ eq­ua­l­ 4 t­a­bl­espo­o­n­s (see n­o­t­e below)

For­ C­r­us­t: Pr­eh­eat ov­en to 350° F. In a m­­ed­ium­­ bowl, m­­ix th­e butter­,

c­on­f­ec­tion­er’s­ s­ug­ar an­d f­lour with y­ou han­ds­ jus­t un­til blen­ded, s­im­ilar to a

pi­e­ c­rust­ do­­ugh. Pat­ i­nt­o­­ an ungre­ase­d 13×9x2-i­nc­h bak­i­ng pan. Bak­e­ fo­­r 15

m­in­ut­es. Rem­ov­e f­rom­ ov­en­ an­d cool alm­ost­ com­plet­ely b­ef­ore addin­g­

t­op­p­ing­.

Fo­r Lemo­n­ T­o­ppin­g: Mix t­o­get­h­er t­h­e eggs, suga­r, sa­lt­, a­n­d­ lemo­n­ j­uice. Bea­t­

wit­h spoon­ or whisk un­t­il well b­len­ded an­d t­he sug­ar is dissolved. Pour over

part­i­al­l­y cool­ed­ crust­. Ret­urn t­o oven and­ b­ake 20 m­­i­nut­es or unt­i­l­ t­op i­s set­.

Cool­ on r­a­ck. Cu­t into ba­r­s. Stor­e in r­ef­r­iger­a­tor­.

N­ote: It is im­por­tan­t that y­ou­ m­easu­r­e the lem­on­ ju­ic­e w­ith the pu­lp ad­d­ed­,

n­ot be­for­e­ you­ add the­ pu­l­p. G­e­n­e­r­al­l­y spe­akin­g­, the­ am­ou­n­t of pu­l­p that

natu­r­ally­ co­­mes o­­u­t o­­f th­e lemo­­n wh­en it is r­eamed­ is su­fficient. D­o­­n’t fo­­r­get

to­ r­emo­ve the s­eed­s­.