Story submitted by The Gelb Family
The Story Behind the Recipe:
From Helen Gelb: Gloria Gelb, my mother in law, was the best Jewish cook I knew. Her family always came first in her life, and she hosted practically all the Jewish holiday dinners at her and my father in law Bernard's home. She was an accomplished knitter, and made sweaters and scarves for her family. She was a member of True Sisters, an active member of Park Synagogue's sisterhood and other Jewish organizations.
Recipe:
Ingredients:
2 Cups Flour
1/2 Cup Confectioners Sugar
2 sticks (soft) Butter
4 Whole Eggs
2 Cups Sugar
1/3 Cup Lemon Juice
1/4 Cup Flour
1/2 Tsp Baking Powder
Instructions:
13 x 9 Pan, light grease
Sift Together: 2 Cups Flour and 1/2 Cup Confectioners Sugar
Cut in 2 sticks (soft) Butter
Press into pan pressing up on edge
Bake 20 minutes at 350 until light golden with brown edges
Beat together until all is liquid: 4 whole Eggs, 2 Cups Sugar, 1/3 Cup Lemon Juice, 1/4 Cup Flour, 1/2 Tsp Baking Powder
Pour over baked crust and bake 25 minutes at 350 degrees
Take out to cool
When cool, sprinkle with confectioners sugar
2 Cups Flour
1/2 Cup Confectioners Sugar
2 sticks (soft) Butter
4 Whole Eggs
2 Cups Sugar
1/3 Cup Lemon Juice
1/4 Cup Flour
1/2 Tsp Baking Powder
Instructions:
13 x 9 Pan, light grease
Sift Together: 2 Cups Flour and 1/2 Cup Confectioners Sugar
Cut in 2 sticks (soft) Butter
Press into pan pressing up on edge
Bake 20 minutes at 350 until light golden with brown edges
Beat together until all is liquid: 4 whole Eggs, 2 Cups Sugar, 1/3 Cup Lemon Juice, 1/4 Cup Flour, 1/2 Tsp Baking Powder
Pour over baked crust and bake 25 minutes at 350 degrees
Take out to cool
When cool, sprinkle with confectioners sugar