member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Lemon: Almond Lemon Squares

    Source of Recipe

    Cookies, a Particular Palate Cookbook

    List of Ingredients

    Lemon batter-----
    4 oz Butter (1/2 cup)
    1/4 c Heavy cream
    1/3 c Sugar
    1 1/3 c Flour
    1/3 c Browh sugar, light -- packed
    1/4 t Salt
    2 Egg yolks
    1/2 t Baking powder
    1/4 c Lemon juice -- fresh

    Almond topping-----
    1 1/4 c Almonds, blanched -- sliced
    2 ts Lemon zest -- grated
    2 tb Brown sugar, light -- packed
    2 tb Butter

    Recipe

    Preheat oven to 350ºF. Butter a 9-inch square pan. In heavy saucepan over low heat, melt butter for both topping and batter. Mix 1/2 cup of the melted butter and both sugars together. Blend in egg yolks. Stir inlemon juice and cream, mixing until thoroughly combined. Sift together flour, salt and paking powder and combine with sugar/yolk mixture.

    Pour batter into buttered baking pan, spread evenly with rubber spatula. Set aside. Combine almonds, brown sugar and lemon zest. Add remaining 2 TB. butter and mix well. Cover batter evenly with almond mixture. Bake for 20-25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it. Don't overbake. Place on rack to cool, cut into squares. STORAGE: Airtight for one week, freeze for two months.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â