| 1 | Sugar * use grated raw potato starter prepare lemon cheese ahead of time. |
| 2 | Flatten ball of dough, sprinkle grated rind and lemon extract over it and knead it until well distributed. |
| 3 | Roll dough out very thin (about 1/8 inch) and cut into 3- inch, or larger, rounds. |
| 4 | Place on lightly greased flat pans so that they will not touch. |
| 5 | Let stand about 10 minutes. |
| 6 | Press centers to make slight depression to hold ?tsp. lemon cheese (more for larger rounds). |
| 7 | Spread beaten egg white around rim and sprinkle lightly with sugar. |
| 8 | Bake in oven preheated to 350°F for at least 30 minutes until delicately tinted and the glaze has crystallized. |
| 9 | The longer they are left in the oven to become drier and crispier the more delicious they are. |
| 10 | Lemon cheese: mix together in saucepan 2 cups white sugar, grated rind and juice of 3 large lemons, 3 large whole eggs (beaten), ?tsp salt and ?cup butter. |
| 11 | Cook over slow heat, stirring constantly until thick. |
| 12 | Yield: about 2-?to 3 cups. |
| 13 | This can be sealed in jars to keep like jelly or will keep indefinitely in covered container in refrigerator. |
| 14 | It can be used as topping for baked puddings, fillings for tarts and jelly rolls |
