Gallery

Recipe Summary

prep:
40 mins
freeze:
4 hrs
cook:
15 mins at 350°
Servings:
20
Max Servings:
24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crust, in a medium bowl, combine flour and the 3 tablespoons sugar; cut in butter until mixture is crumbly. Press into bottom of 13x9x2-inch (3-quart rectangular) baking dish. Bake in a 350 degree F oven for 20 to 25 minutes or until golden.

    Advertisement
Instructions Checklist
  • Meanwhile, in a large saucepan, combine raisins, water, and the 3/4 cup sugar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Mix the 1/3 cup sugar, the cornstarch, salt, and spices; set aside.

Instructions Checklist
  • Stir together egg yolks and sour cream. Gradually stir into sugar mixture until smooth; add to raisin mixture. Cook and stir just until mixture just comes to a boil. Stir in lemon juice; pour over crust.

Instructions Checklist
Instructions Checklist
  • In a large bowl, combine egg whites and baking powder. Beat with an electric mixer until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Carefully spread over hot filling.

Instructions Checklist
  • Bake in a 350 degree F oven for 15 minutes. Cool for 30 minutes. Chill in the refrigerator for at least 4 hours. Cut into squares. Makes 20 to 24 servings.

Reviews