1/2 cup powdered white sugar
1 cup honey
1 teaspoon vanilla extract
2 eggs
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon lemon zest
2 cups small currants, rinsed and dried
1 cup chopped walnuts
2 cups crispy rice cereal cereal
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a medium bowl, stir together powdered sugar, honey, and vanilla. Beat in eggs, oil, and vanilla. Mix in lemon juice, lemon zest, lemon zest and lemon zest. Fold in currants and nuts. Spread mixture evenly into the 9x9 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool completely. Drizzle with lemon zest glaze. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from heat and cool further. Cover and chill until serving.