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Drain peaches well. Reserve a few slices and dice remainder. Melt 1/4 cup butter; mix with matzoh meal and sugar. Press remainder on bottom of a 8 x 1 1/2 inch layer pan with removable bottom or 8 inch springform pan. Bake at 350 degrees for 15 minutes or until lightly brown, cool. Cream remaining butter, add powdered sugar, beating until smooth and fluffy. Gradually beat in egg yolks, 1 1/2 teaspoons lemon rind and lemon juice. Turn into pan crust. Top with diced peaches. Lightly blend remaining lemon and rind with sour cream and spread over peaches. Sprinkle with reserved matzoh meal mixture, garnish with reserved peaches. Posted to JEWISH-FOOD digest by "Heardy VanOver"
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|Serving Size: 1 Serving (912g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2022 (59%)|
|Amt Per Serving||% DV|
|Total Fat 224.6g||300 %|
|Saturated Fat 129.4g||647 %|
|Monounsaturated Fat 63.5g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 1999.9mg||615 %|
|Sodium 1252mg||43 %|
|Potassium 829.2mg||22 %|
|Total Carbohydrate 310.8g||91 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 303.2g|
|Protein 48.7g||70 %|
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Calories per serving: 3422
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