Ingredients
| 1 1/2 Cup |
flour |
| 3 Tablespoon |
sugar |
| 3/4 Cup |
butter |
| 2 Cup |
raisins |
| 2 Cup |
water |
| 2 Tablespoon |
corn starch |
| 1/2 Teaspoon |
salt |
| 1/2 Teaspoon |
cinnamon |
| 1/4 Teaspoon |
nutmeg |
| |
dash of cloves |
| 4 |
egg yolks |
| 2 |
8-ounce cartons sour cream |
| 1 Teaspoon |
lemon juice |
| 4 |
egg whites |
| 3/4 Teaspoon |
baking powder |
Instructions
Combine flour and 3 tablespoons sugar. Cut in butter until mixture is crumbly. Press into a 9 x 13 x 2-inch baking dish. Bake at 350 degrees for 20- 25 minutes. In a saucepan, combine raisins, water and 3/4 cup sugar. Bring to a boil, cover and simmer for 10 minutes. Mix 1/3 cup sugar, corn starch, salt and spices and set aside. Stir together the egg yolks and sour cream. Add to raisin mixture. Cook and stir until mixture comes to a boil. Add lemon juice and pour over the crust. Combine egg whites and baking powder. Beat until soft peaks form. Add 1/2 cup sugar and beat until stiff. Spread over hot filling. Bake at 350 degrees for 15 minutes. Cool for 30 minutes and then refrigerate. Cut into squares to serve.
