With its shortbread crust and creamy tart filling, these little delights are among my favorites. Please bake a double batch if I*m anywhere near when they come out of the oven. Lemon Squares For the crust: 1/4 lb (110 g, 1 stick) cold unsalted butter cut into 1/2-inch (1 cm) cubes 1 cup (250 ml) all-purpose flour 1/4 cup (60 ml) packed brown sugar 1/2 tsp (2 ml) salt For the filling: 3 eggs 3/4 cup (180 ml) sugar 6 Tbs (90 ml) lemon juice The grated zest of 2 lemons 3 Tbs (45 ml) all-purpose flour 1/4 tsp (1 ml) baking powder Powdered (confectioner*s) sugar for garnish (optional) Combine the ingredients for the crust in an electric food processor and pulse until the mixture resembles coarse bread crumbs. Place in a greased 8x8-inch (20x20 cm) baking pan and press to cover the pan evenly. Bake in a preheated 350F (180C) oven until golden brown, about 15 minutes. Remove from the oven and set aside. To make the filling, beat the eggs and sugar until the sugar is dissolved. Add the remaining ingredients and beat until thoroughly mixed. Pour into the baked crust (it*s okay if the crust is still warm) and return to the oven just until the filling is set, about 20 minutes. Cool on a wire rack before cutting into 2-inch (5 cm) squares, and dust with powdered sugar if desired. Makes 16 squares.
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