Greek Lemon Bars
-----JUDI M. PHELPS-----
Grated lemon peel
Butter the bottom and sides of a 7x11-inch baking pan and dust pan with flour. Set pan aside.
In a bowl, beat eggs and granulated sugar with an electric mixer on high speed until about tripled in volume, about 5 minutes. Beat in vanilla, oil, 1 teaspoon of the lemon peel, lemon juice, and flour.
Stir in nuts and raisins.
Pour batter into prepared pan. Bake in the center of a 375 degree oven until it begins to pull from pan sides and center of cake feels set when lightly touched, about 25 minutes. Set pan on a rack to cool completely. If made ahead, cover and let stand at room temperature as long as overnight.
To serve, sift powdered sugar over top of cake and cut into rectangles about 1x2 inches. Garnish each rectangle with little of the remaining grated lemon peel. Source: Sunset Magazine.
Shared and MM by Judi M. Phelps, Moderator, alt.creative-cook.
Internet: Judi.Phelps@sjc.com, Judiphelps@cup.portal.com or JPHELPS@nvn.com