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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Courtesy of pastry chef, Anna Olsen .... these are the best selling treat at her Toronto bakery! The cooking time includes cooling. Ingredients:
1 cup all-purpose flour |
1/4 teaspoon salt |
1/4 cup cornmeal |
4 tablespoons icing sugar |
1/2 cup butter |
4 whole eggs |
2 egg yolks |
1 1/3 cups sugar |
4 tablespoons whipping cream or 4 tablespoons buttermilk |
1/2 cup lemon juice |
2 teaspoons lemon zest |
1 teaspoon baking powder |
Directions:
1. Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
2. Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly).
3. Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool.
4. Filling: Whisk together all ingredients for filling until smooth and pour over crust.
5. Bake for 25-30 minutes, until set and a crust is visible on top of the squares.
6. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
7. To Assemble: cut squares and serve, dusted with icing sugar.
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