---------- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON STREUSEL SQUARES
 Categories: Cakes
      Yield: 30 Servings
 
           -TMPJ72B    DOROTHY CROSS

------------------------------LEMON-NUT PASTRY------------------------------
      2 md Lemons
    1/3 c  Sugar
      1 c  Hazelnuts; shelled
           -(filberts) - 4 ounces
    1/4 lb Unsalted butter; or
           -margarine,
           -cold and cut into 8 pieces
    3/4 c  All-purpose flour

-------------------------------LEMON FILLING-------------------------------
      2 lg Eggs
      2    Egg whites
    3/4 c  Sugar
      2 tb Unsalted butter; or
           -margarine, melted
    1/3 c  Fresh lemon juice
      2 ts All-purpose flour
    1/4 c  Light sour cream; OR
           Regular sour cream
 
  Preheat oven to 350 degrees. Line an 8-  or 9-inch square baking pan with
  heavy-duty foil, letting it extend an inch over the sides. To Make Pastry:
  Using a sharp vegetable peeler, peel lemons, taking care to remove as
  little of the bitter white pith as possible. Place the peel in a food
  processor with the metal blade and process until finely chopped. Add sugar
  and process until peel is minced, about 1 minute. Add nuts and pulse to a
  medium chop. Remove 1/2 cup for the topping and set aside. Add butter and
  flour to processor and pulse until the mixture begins to hold together.
  Turn pastry into the prepared pan and press evenly into the bottom. Bake
  for 20 to 24 minutes, or until edges are golden and the top is set and very
  lightly colored. To Make Filling: In same food processor bowl (no need to
  wash it), process eggs, egg whites, sugar, butter, lemon juice, and flour
  until blended. Pour filling over baked crust. Return to oven and bake 10 to
  12 minutes, or until filling is barely set. Crumble reserved lemon-nut
  mixture evenly over the filling. Return to oven and bake for 8 to 10
  minutes more, or until filling is set. Remove from oven and cool to room
  temperature. Remove from pan by lifting foil. Place on cutting board, trim
  edges, and cut into 1-1/2-inch squares. (Squares may be refrigerated for
  several days or frozen up to 1 month.) Serve chilled or at room
  temperature. Change of Pace: Substitute walnuts, pecans, or pistachios for
  the hazelnuts.
  
  Nutritional Analysis Per Square (with light sour cream): 86 calories, 6
  grams fat, 21 mg cholesterol,
       34 mg sodium.
  
  Source:  Entertaining On the Run - Marlene Sorosky
  
  Posted on PRODIGY, October 1994; formatted by Elaine Radis: PRODIGY ID,
  BGMB90B; GEnie, E.RADIS
 
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