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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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Just in time for summer. Got this recipe from Cuisine at Home-so yummy! Ingredients:
1/2 cup sliced almonds |
3/4 cup flour |
1/3 cup powdered sugar |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
6 tablespoons butter, chilled |
1 cup sugar |
1/4 cup flour |
3 eggs |
1/2 cup fresh lemon juice (about 2 large lemons) |
2 teaspoons lemon zest, finely grated |
powdered sugar, for dusting |
Directions:
1. Preheat oven to 350°F.
2. Line 8-inch square baking pan with tin foil.
3. Toast almonds for crust in skillet over medium heat until lightly brown - about 3-5 minutes.
4. Set aside 3 Tablespoons of toasted almonds to layer on top of crust.
5. Chop the rest of toasted almonds to mix into crust.
6. Whisk together flour, sugar, almond extract, salt and remaining chopped toasted almonds.
7. Cut in butter with fork or knife until mixture is dry and crumbly.
8. Press into prepared pan.
9. Sprinkle with reserved almonds and press into crust.
10. Bake until edges are golden brown about 20-25 minutes.
11. Combine sugar and flour for filling.
12. Whisk in eggs.
13. Add lemon juice and zest.
14. Pour over warm crust.
15. Dust with powdered sugar.
16. Return to oven and bake for 18-20 minutes.
17. Cool completely.
18. Remove from pan by lifting foil.
19. Dust with more powdered sugar.
20. Cut into squares.
21. Garnish with twist of lemon slice and mint sprigs. (optional).
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