LEMON STICKS

~ Cc Rargarine ~ Co icing sugar
i Cs Tioeur 2 tsp. grated lemon rind
2 eggs (separated)

Mix margarine and icing sugar, add well beaten egg yolk and
beat until light. Stir in flour, lemon rind and mix well. Spread
evenly in ungreased 12" X 9" pan ’ and bake 10 minutes at 350°F.

Topping
2 ege whites 1 Tbsp. lemon juice
s ¢. chopped nuts & Cc. sugar

Beat whites until fluffy then gradually beat in sugar, add lem
on juice and chonnped nuts. Spread meringue over baked mixture and
hake 25. minutes at 350°F. Cut when cool.

== O0000——
LEMON CRUMBLES
$C. white sugar i 1/3 ¢. cracker crumbs
$ Ce margarine * C. coconut
, -
3/4 ce. flour

Cream nar garine and suger, then add other ingredients. Take
out 1 cup of this mixture and save for top. To the rest add l tsp.

baring ‘powder, 2 tsp. milk and spread in greased 9" square pan.
Bake 10 minutes at 300°F, :

Filling '

1 lemon juice and rind il Tosp. margarine

iL Ce. sugar 2 Tosp. flour

1. or 2 egg yolks

Cook in top of double boiler until thick. Remove and pour
over cooled first mixture. Sprinkle remaining crumbs on top.
Refrigerate.

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