Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Thursday, November 3, 2011

Art of Eating Magazine by Edward Behr - Coobook Review -

Art of Eating Magazine by Edward Behr

no. 82 “New Paris Bistros”  48 pp.
Books:    Petra Tanos on Clara Margaret Czégény’s Helen’s Hungarian Heritage Recipes

Edward Behr - Food Writer
Behr’s writing and magazine focus on taste, especially the connection between taste and the place food and wine come from. He has written about many of the best farmers and food artisans in France, Italy, the United States and Canada.

Friday, October 14, 2011

Hot Hungarian Chefs - Brant News - Greg McMillan

Hot Hungarian Chefs

By Greg McMillan
Friday November 20/2009 at 10:55:00 PM

The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples.

Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara, seems to be everywhere these days promoting their cookbook featuring classic Hungarian recipes.

And once inside the home on King George Road, sure enough, there’s Helen, all smiles, coming out of the kitchen, wiping her hands on a floral apron, Clara at her side.

“We made some apple squares for you to try,” says Helen, with just a touch of an Eastern European accent. “They’re just coming out of the oven. They’re simple to make, really.”

Easy for her to say. But then not everyone is like Helen. Since the first edition of Helen’s Hungarian Heritage Recipes was first published in 2006, with 100 various dishes to choose from – everything from traditional goulash soup to a potpourri of dessert items – she has been cooking up a storm.

And, in the past 10 months, with Clara ramping up public appearances – food and book ‘taste and signs’ at Chapters outlets around the province, private cooking lessons, television demonstrations and fundraising, to mention just a few – Helen often wonders what she’s gotten herself into.

“It’s the ‘getting ready’ … the unknown about what to expect,” she says. “There’s anxiety. But I always feel better when it’s over.”

It wasn’t supposed to be this way. Back in 2006,  Helen’s family wanted to find a special way to celebrate her 80th birthday and coerced her into sharing a few of her classic Hungarian recipes for the occasion.

That quickly led to the creation of a small cookbook, with about 100 of Helen’s favourite dishes, which was going to be printed solely for birthday party guests.

But a funny thing happened – what started off as a family-only project suddenly became something more. And the first edition of Helen’s Hungarian Heritage Recipes proved a hit, selling out all initial copies in one day.

A business was born. There have been two more updates for the duo - affectionately dubbed the Hot Hungarian chefs – since then, with the third edition hitting the marketplace earlier this year, now boasting nearly 300 recipes.

Most of them go back generations, they say, originating in smalltown Nyiregyhaz, Hungary, where Helen’s mother grew up. And Helen brought them with her when she immigrated to Canada in 1953. They first became a hit among Brant County tobacco workers when the family was involved in that enterprise before moving to Brantford in 1963.

For all intents and purposes, Helen represents the ‘face’ of the operation. Her sweet, homespun demeanour  contrasts sharply with the polished cooking-show personalities that are the norm. She is a throwback.

As Clara says: “We get a lot of good reviews, and just about all of them say ‘just like grandma used to make.’ People seem to like that.”

Helen is also the voice of reason in the operation, Clara points out, constantly keeping her focused and reminding her of practical time-management matters.

“I’m more like a bull,” said Clara.

Her full-speed-ahead drive seems to be paying off, however, even though Helen has to sometimes make sure the pace doesn’t get out of hand.

They have a website, www.helenshungarianrecipes.com, and offer online sales of the book in various formats. They are maintaining, at least for them, a hectic book appearance schedule and garnering widespread media attention. Just the week, a prestigious international website and magazine out of the United States, The Art of Eating, is publishing a review of the cookbook.

“It should be interesting to see what results from that,” said Clara. “They have a large following around the world.”

No matter what happens growth-wise, both say they will remain true to their original vision. And just as they, understandably, relish additional book sales, they don’t intend to abandon the less-publicized side of their endeavour – charitable causes around the world.

From day one, Helen has been donating proceeds in support of Hungarian mission projects, while Clara has been involved with international relief organization Samaritan’s Purse, sending out gift boxes to needy children world-wide.

At the heart of it all – and that won’t change – is the daily cooking routine.

“I still like to sit down for a dinner every afternoon,” Helen said. “It keeps me going.”


Sunday, September 25, 2011

Hungarian Lecso - Mixed Pepper Stew With Hungarian Sausage and Rice (Lecso Kolbaszal) by Clara Margaret Czegeny

Hungarian Lecso - Mixed Pepper Stew With Hungarian Sausage and Rice (Lecso Kolbaszal)

Hungarian Sweet and Sour Red Cabbage is also known as Sweet and Sour Purple Cabbage or Magyar Lila Kaposzta. Voros Kaposzta literally means red cabbage, is most commonly used by Hungarians in stir-fried and served with pork dishes or sometimes on fresh salads. It is also known as lilakaposzta - purple cabbage. Sweet and Sour Cabbage is a very traditionally Hungarian dish and is very popular with Austrians as well with variations of added apples and other spices.

Hungarian Stir-Fried Red Cabbage is an extremely delectable side dish. Even though vegetarian diet is still not very popular, Hungarian Red Cabbage stands out as one of a kind. I am delighted to present it the way my mother Helen Czegeny has prepared it for decades- one of my all time favourites. Any other preparation method just wouldn't be Hungarian. The caraway seed "makes" the cabbage flavours pop. The aromas of cabbage and vinegar fill the kitchen. Amazingly satisfying! It starts our red, but ends up purple!

  • 1 medium to large head Red Cabbage
  • 1 onion sliced thin
  • 2 tbsp oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp caraway seed
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
Slice the cabbage thinly on mandolin slicer. Sauté onion in oil, add shredded red cabbage and stir-fry, stirring constantly with a wooden paddle spoon on high heat.

When the cabbage is fully softened, about 10-15 minutes, but still crunchy, add the other spices - salt, pepper, caraway seeds, sugar and vinegar to taste. As soon as you add the apple cider vinegar, the stir-fried cabbage will turn a brilliant purple. Maybe that's why the Hungarian jury is still not in on deciding on its name - red or purple.

Serving Suggestion: Piping hot with Roast Duck, Pork Shoulder Roast, Garlic Pork Chops or Pork Ribs and crispy oven-roasted potato wedges. We can't leave out serving it with fresh home-made Hungarian Sausage (Kolbasz).

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.
Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. 



 For free recipes and more on Hungarian Recipes, visit http://www.helenshungarianrecipes.com/

Monday, September 5, 2011

The Lord's Prayer - AZ ÚR IMÁDSÁGA

The Lord's Prayer 


Miatyánk, aki a mennyekben vagy,
Szenteltessék meg a Te neved.
Jöjjön el a Te országod,
Legyen meg a te akaratod,
Amint a mennyben, úgy a földön is.
Mindennapi kenyerünket add meg nekünk ma,
És bocsássd meg a mi vétkeinket,
miként mi is megbocsátunk az ellenünk vétkezőknek.
És ne vígy minket a kísértésbe,
de szabadíts meg a gonosztól.
Mert tiéd az Ország, a Hatalom és a Dicsőség,



1. Take time to work…
It is the price of success.
 2. Take time to think…
It is the source of power.
3. Take time to pray…
It is the secret of youth.
4. Take time to read…
It is the foundation of knowledge.
5. Take time to worship…
It is the highway of reverence and
washes the dust of earth from our
6. Take time to help and enjoy friends…
It is the source of happiness.
7. Take time to love…
It is the one sacrament of life.
8. Take time to dream…
It hitches the soul to the stars.
9. Take time to laugh…
It is the singing that helps with life’s
10. Take time to plan…
It is the secret of being able to have
time to take time for the first nine

Hungarian House Blessing - Magyar Házi Áldás

Hungarian House Blessing

Where there is Faith,

There is Love.

Where there is Love,

There is Peace.

Where there is Peace,

There is God.

Where there is God,
There is no need.

 Magyar Házi Áldás
 Hol hit, ott szeretet,

Hol szeretet, ott béke,

Hol béke, ott áldás,

Hol áldás, ott Isten

Hol Isten,

Ott szükség nincsen.

We are helping people everywhere, fall in love with Hungarian food - one cookbook at a time.

Enjoy the Hungarian Rhapsody of Recipes that you will find in the pages of "Helen's Hungarian Heritage Recipes".
Helen' s Hungarian Heritage Recipes 

Saturday, August 27, 2011

What is everyone saying about Helen's Hungarian Heritage Recipes?

What is everyone saying about
Helen's Hungarian Heritage Recipes?

"Helen's Hungarian Heritage Recipes is such a hit with our audience and everyone just loves you!" Kyle Christie CTV News Anchor, Apr 2010

"This is absolutely wonderful - comfort food at it's finest" Nancy Richards CTV News Anchor, Apr 2010

"The most appealing quality of Helen’s Hungarian Heritage Recipes is her daughter's friendly voice recalling her mother’s cooking instructions and homey sisterly banter" - Edward Behr, Art of Eating Magazine Fall 2009

"Imagine that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian". --Kit McDermott, Senior Editor, Lifestyles, Brantford Expositor - Feb, 2006

"Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent". Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

"Clara and my dear mother Helen, co-authored these treasured Hungarian family recipes. So, whether you crave Chicken Paprikas or Almás Rétes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts". --Anne M Lindsay ReMax House Calgary, "The Million Dollar Realtor" Alberta  Jan 2006

"These ladies sure know how to write and cook" Debra Frigault, President KW Business Women's Association Feb 2010

"Are you Hungry for
Hungary? Do you crave cabbage rolls, drool over dumplings or get all atwitter about torte? Mother-daughter team create new cookbook!" Heather Ibbotson, Brantford Expositor, Nov 2008

"A Perfect Gift for Any Age- Helen's Hungarian Heritage Recipes is just perfect!"Colleen Thoms, Brantford Expositor Dec  2008

"What started out as an idea for a small recipe booklet to share with friends and family, Helen's Hungarian Heritage Recipes has turned into a National Success for this dynamic mother-daughter duo from Brantford, Ontario"  Kyle Christie, CTV News Anchor - Oct 2009

"I just love everything about Hungarian Food. I want to try everything." Ted Lehman Inside Brant  TV- News Anchor Oct 2010

"The front door opens and out wafts the tangy-sweet aroma of cinnamon and baked apples. Not a surprise, really, since this is the house owned by Helen Czégény, an 83-year-old dynamo who, along with daughter, Clara Czegeny." Greg McMillan, Senior Editor, BRANT NEWS Nov 2009

"If you remember your grandmother as permanently apron-clad, stationed by the stove holding a wooden spoon and sharing wonderful stories of her childhood in a strong foreign accent as she stirred, kneaded, chopped and sliced, then Helen’s Hungarian Heritage Recipes will strike an emphatic chord". Petra Tanos, Art of Eating Magazine Fall 2009

"Celebrated Chef Helen Szabo Czegeny and Clara Czegeny were invited guest chefs to teach their chef trainees all about Hungarian Goulash Soup and Apple Squares. What a treat! There wasn't a morsel left! Everyone praised and thanked Chef Helen and Clara on how professional their teaching class went." Liaison College - Kitchener -Nov 4, 2009

"Famous Chef Helen Szabo Czegeny stopped in to teach the students how to make Chicken Paprikas. Celebrated Chef Lindsay Vandekamp invited Helen and Clara to teach her Ethnic Cooking Class to feature Hungarian Food. Helen is famous for her Hungarian recipes and is doing a book tour this month." Liaison College Hamilton Oct 21, 2009

"We found this valueable treasure of Helen's Hungarian Heritage Recipes by chance online and just had to have it to promote to our loyal Hungarian Customers worldwide". Elizabeth (Szabo) Vos Magyar Marketing (USA) Oct 2009

"Readers of Hungarian origin will be very thrilled to see all the dishes they ate as children, but never learned to make. Lecsó lives on!" Ted Lehman Inside Brant TV News Anchor Apr 2010

"The Hot Hungarian Chef, aka Clara Czegeny, has some hot recipes for you in her "Helen's Hungarian Heritage Recipes. There's a lot to love in this book" says, Barbara Rolek - By Barbara Rolek, About.com Guide  Oct  2010

"Helen's Hungarian Heritage Recipes - TOP 10 EASTERN EUROPEAN COOKBOOKS particularly from the Austro-Hungarian Empire.  Clara has taken her mother’s treasured recipes and stories and written them down into a spiral bound, homey cookbook.  Full of information about the ingredients, techniques and tools, this little cookbook will make you feel as though you are sitting at the table with family enjoying one of Helen’s meals." 10 Best Cookbooks by Pauline's Cookbooks Wordpress Oct  2010

"I found an English written Hungarian cookbook. The writer of this book, and the maker of the foods appearing in it, is Helen who has rebuilt her life in Montreal based on Hungarian gastronomy" Alkotonők.hu Erika Urban, CEO, Nov 2010

"The board is especially impressed with the way in which your treasured Hungarian recipes is spreading Hungarian Culture, Heritage and Patriotism by keeping alive the true classic Hungarian recipes outside the borders of Hungary in North America and the rest of the world." Hungarian Tourism Board, Budapest, Gabor Kluka Oct 2010

"We just send you much applause and praise for your excellent promotion of classic Hungarian cuisine throughout the world." Budapest Tourism - Gabor Nagy  Jan 2011

What are YOU saying about 
Helen's Hungarian Heritage Recipes?

Magyar Csírke / Tyúk Leves - HUNGARIAN CHICKEN or HEN SOUP

Csírke / Tyúk Leves

The queen of soups in any Hungarian gathering is Chicken Soup. The traditional noodle is hand-made Csiga Tészta- Screw Shaped is the noodle of choice.  No wedding would be complete without it. The golden gloss of this soup is the pride of an excellent cook.   

Any season is the time for Chicken/Hen Soup. Aromas that you recognize in later years, that actually tug at your heart. There is no soup as good as the soup mom made. My mom's Hungarian heritage is evident in the method and ingredients of this classic recipe.

1  3-4 lb Stewing Hen
(Mature Chicken)
4 quarts water 
1 tbsp salt
8 peppercorns
3 carrots
3 parsley roots
3 ribs celery w/ leaves,
1 pc kohlrabi (in season)
1 chicken OXO cube
1 onion, unpeeled
1 thread Saffron

Cut up stewing hen and place cleaned pieces into large soup pot with water, salt, and peppercorns. Bring to a slow boil. Skim foam from top with small cup-size sieve as soon as it appears. Continue 2 or 3 more times. Then, slowly simmer chicken soup until meat is fork tender, about 2 hours.  Add cut up vegetables and seasonings. Continue simmering over lower heat until vegetables are tender, about ½ hour.  Remove large pieces of meat and vegetables into serving dish. Strain soup through a fine sieve slowly into soup tureen so that soup stays clear and golden.  Serve meat and vegetables and soup along with Hungarian noodles like fine Laska or Csiga or Kocka. (The photograph by Evangbeline Mackell, Design in Bloom, shows the square noodles or Kocka Tészta)

Just like every other authentic Hungarian soup, chicken soup is a slow cooking soup that takes a bit of time. The secret to making glassy,  glissening and clear soup is to simmer the soup, never boil.   Also, use unpeeled yellow onions as the peel imparts a very desirable golden yellow colour to the soup. The results are beautiful.

Chef’s Hint: Saffron is a spice derived from the flower of the saffron crocus and is a bright orange in colour. Saffron is the three stigmas of the saffron crocus. They are delicate and thread- like, each measuring 2.5-4 cm. Its colour is a bright orange-red, and is used in cooking as a seasoning and colouring agent. The redder the saffron, the higher the quality. It is a secret weapon used by skilled chefs – one thread will brighten your hen soup to a glorious gold.

Thursday, August 25, 2011

Helen's Hungarian Heritage Recipes - Get's Rave Reviews on Amazon


BESTSELLERS in CANADA - Just a friendly note - have seen many authors brag about being best-sellers.  You have to EARN bragging rights - like selling the # of books that is allowed those honours.  In Canada you must sell 10,000 books in a single market.  Then and only then are you Best-Sellers.

When an 85 year old seasoned chef (Ilona Szabo) and her daughter (Clara M. Czegney) and her graphic artist photographer (Evangeline Mackell) hit the list - listen up!

AMAZON Editorial Reviews  -

A Hungarian Rhapsody of Recipes found on each page


Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent. Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of Hungarian dishes that will delight even the most discerning palate. Clara s daughter, Evangeline H.H. Mackell of Design in Bloom is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! Written in a homey style and packaged in an excellent way to be very useful to the working chef or anyone interested in reading and learning about Hungarian folklore. The book is informative, fun and sensibly priced. A great buy in my books! --Dr. Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian. --Kit McDermott, Senior Editior, Lifestyles, Brantford Expositor - Feb, 2006

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling Cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian Classic Recipes passed down through generations of the Szabo, Czegeny, Deak and Zajacs families. Take a culinary journey through Hungarian Cuisine that is boldly brushed with fiery red paprika. Whet your appetite for this subtle and complex cuisine - a melding of Germanic, French, Slavic, Tartar, and Turkish influences. Recipes are all complete with meticulous instructions, humorous anecdotes, memories, lavish illustrations, traditions, lore and lots of love. Contrary to popular belief, Hungarian food is much more than paprika and goulash. In this book, you will find a wide array of recipes to expand the appreciation of this cuisine. Clara and my dear mother Helen, co-authored this treasured Hungarian family recipe collection. So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. I can honestly say that my big sister surely came up with a winning combo on this one! --Anne M Lindsay ReMax House Calgary, Alberta 2006

Product Description

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian classic recipes passed down through generations of the Szabo-Czegeny families. A niche gem full of hidden classic recipes, for an audience who appreciates the finest of traditional European cuisine, as well as the simple home-cooking from childhood memories. A very useful tool for the working chef or anyone interested in reading and learning about Hungarian folklore. Readers of Hungarian origin will be thrilled to see all the dishes they ate as children, but never learned to make. Lecso lives on! Recipes are concise, with compact ingredient lists and straight- forward instructions. Also Available in Large Print Edition & E-book DVD!

Monday, August 22, 2011


Lecso Kolbászal

OCTOBER 15, 2009 12:00 PM
(The Hot Hungarians were invited back by popular demand)
chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish.  Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED:  "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise.  Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD:  Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.  If using fresh tomatoes:  cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.  
Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion:  Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it  down.  However you use, it you will find it to be very complimentary with a lot of dishes.


1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD:  In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend.  Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes.  When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving.  (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint:        If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book.  70 Years of perfection in the making!

Sunday, August 21, 2011



Shortbread Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup icing sugar
1 cup flour
1/8 tsp salt

Lemon Filling:
1 cup white sugar
2 large eggs
1/3 cup fresh lemon juice (2 large lemons)
1 tbsp grated lemon zest*
2 ttsp flour

Icing sugar
lemon zest. 

Preheat oven to 350oF and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8”x8” pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool. 

SERVING SUGGESTIONS: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch bars

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

For more of these great recipes - visit our website to own a copy of this unforgettable delightful
treasure of Hungarian family recipes and favourites.