2 large eggs

1/4 C. olive oil

1 tsp. grated lemon peel

1 tsp. lemon juice

3/4 C. all-purpose flour

1/2 C. polenta or yellow cornmeal

1 tsp. baking powder

3/4 C. sugar

1/2 C. pine nuts

 

In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 C. sugar.  Stir or beat into sour cream mixture until well blended. Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 C. sugar evenly over the top. Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.

 

Yield:

Calories:

Fat:

Fiber: