Lemon Mistake Dessert
1 c. plus 1 tbsp flour
1/4 c. plus 2 tbsp Confectioners' sugar
1/2 c. butter or margarine
2 eggs, beaten
1 c. sugar
dash salt
10 tbsp lemon concentrate
1/2 tsp baking powder
4 c. fresh raspberries and/or sliced strawberries
Preheat oven to dg350.
To make crust: In large mixing bowl combine 1 cup flour and 1/4 cup
Confectioners' sugar. Cut in butter or margarine. Mix until blended.
Knead dough into a ball and roll out onto floured board to 1/4-inch
thickness. Line a 9-inch pie pan with dough. Bake crust 20 minutes or
until lightly browned.
While crust is baking combine egg, sugar, salt and lemon concentrate.
Mix well by hand. Add in baking powder and 3 tablespoons flour. Pour
filling into baked crust and return to oven 25-30 minutes or until top
of the dessert looks set.
Remove from oven and allow to cool for 30 minutes. Sprinkle with 2
tablespoons Confectioners' sugar. Top with fresh raspberries and/or
strawberries.
Serves six to eight.
Enjoy
Sherri
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