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Prep Time: 0 Minutes Cook Time: 38 Minutes |
Ready In: 38 Minutes Servings: 16 |
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I made this recipe for the first time exactly 4 years ago tomorrow! (who else would appreciate this but foodies) I noted the date on the recipe card and that it was really good. Nothing beats freshly squeezed lemon juice! Read more ! Ingredients:
crust |
1 cup all-purpose flour |
1/4 cup sugar |
1/4 teaspoon salt |
6 tablespoons (approx. 3/4 stick) chilled unsalted butter cut into pieces |
1/4 cup shopped husked toasted hazelnuts |
filling |
3/4 cup sugar |
pinch of salt |
2 eggs |
3 tablespoons fresh lemon juice |
1 tablespoon minced lemon peel (zest) |
1/2 teaspoon baking powder |
Directions:
1. For crust: Preheat oven to 350°F.
2. Line 8-inch square baking pan with foil; butter foil.
3. Mix flour, sugar and salt in food processor.
4. Add butter and nuts and blend until fine meal forms.
5. Press onto bottom of prepared pan.
6. Bake until light brown around edges, about 18 minutes.
7. Meanwhile, prepare filling:
8. Blend first 6 ingredients in food processor.
9. Pour filling onto hot crust.
10. Bake until filling begins to brown at edges and is
11. just springy to the touch, about 20 minutes.
12. Cool completely in pan on rack.
13. Lift foil and dessert from pan.
14. Gently peel foil from edges.
15. Cut dessert into 16 squares.
16. (Can be made one day ahead. Wrap tightly; chill.)
17. Sift powdered sugar over lemon squares; serve at
18. room temperature.
19. This recipe yields 16 cookies.
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