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Print this Recipe    Lemon Lime

Lemon-Lime Squares
(36-48 squares)

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

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
1/4 up matzoh cakemeal

For the base, toss together matzoh meal, sugar and nuts. Then work
in shortening or matgarine to make a cumbly mixture. Sprinkle in
lemon and lime zests and vanilla. Press mixtrure 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 servint 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.


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