14 medium rackham (pan); rim crusts
1/2 cup butter, whipping
1/2 cup packed light brown sugar
1 3/4 teaspoons lemon zest
2 cups all-purpose flour
1 tablespoon lemon zest
2 egg yolks
1 cup grated Parmesan cheese
1/4 teaspoon grated lemon zest
1 cup fresh spinach
6 leaves Swiss cheese
1/2 cup diced carrot
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar. Mix in the lemon zest, flour, lemon zest, egg yolks and lemon zest. Beat on medium speed until well combined. Pour 1/4 cup lemon mixture into a 9-inch skillet; add spinach. Sprinkle with cheese and carrot. Spoon mixture into crusts of oven pan. Repeat rounds with remaining ingredients. Bake 45 minutes in the preheated oven. Cool completely before cutting into chunks with metal spatula. Garnish with spinach leaves, Swiss cheese and chopped celery.