| How To Cook: |
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1. Cream the butter and sugar well in an electric mixer. Add the eggs, one at a time, mixing well. Add the lemon rind and the flour. Mix just until a smooth dough is formed.
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2. Grease two 9 by 13-inch sheet-cake pans and line each with waxed paper. Divide the dough evenly between the two pans. Using a spatula spread the dough evenly.
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3. You may want to put waxed paper on top as well and simply use a rolling pin. Remove the waxed paper on top. Bake at 375°F for about 13 to 15 minutes, or until they are just golden brown. Allow the sheets to cool in the pans.
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4. Invert one sheet onto a Bat serving platter, and peel off the waxed paper. Whisk the jelly to thin it out, then spread it evenly over the first sheet. Carefully invert the second sheet on top of the first and peel off the waxed paper.
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5. Prepare the glaze by stirring the lemon juice gradually into the powdered sugar with a fork. If it does not spread easily, add enough water, 1 teaspoon at a time, until you get an icing that is easy to work with.
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6. Spread the top of the pastry with the icing and allow it to set. Cut into diamonds or 1-inch by 3-inch pieces.
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