Sunday, December 2, 2007

Lemon Squares

From the Kitchen of: Tiffany Webber

6 tbsp butter, softened
½ cup powdered sugar
1 cup plus 3tbsp flour
1/3 cup sliced almonds, finely chopped
1 cup sugar
¼ tsp baking powder
3 eggs, beaten
1 tbsp finely shredded lemon peel
¼ cup lemon juice
2 tbsp butter, melted
sifted powdered sugar

Preheat oven to 350 degrees. Line an 8x8x2 inch baking pan with heavy duty foil; set aside. In a medium mixing bowl beat 6 tbsp softened butter with an electric mixer for 30 seconds. Add the powdered sugar, 1 cup flour and almonds. Beat until crumbly. Press into bottom of prepared pan. Bake for 15 minutes or until just beginning to brown. Meanwhile, for filling, in another mixing bowl beat together the sugar, remaining 3 tbsp flour and baking powder. Stir in eggs, lemon peel, lemon juice and the melted butter. Beat until well combined. Pour filling over baked crust. Bake 20 minutes more or until center is set. Cool on a wire rack. When completely cool, use foil to lift bars from pan. Sift additional powdered sugar over top. Place on cutting board and use a long sharp knife to cut into bars. Store in refrigerator.

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