| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
For the dough: |
| 1 3/4 |
c |
All purpose flour |
| 1/4 |
c |
Finely ground blanched almonds |
| 1 |
ts |
Grated lemon zest |
| 1/2 |
c |
Confectioners sugar |
| 2 |
|
Sticks unsalted butter,; almost melted |
|
|
Or the filling you will need: |
| 4 |
|
Eggs,; lightly beaten |
| 2 |
c |
Granulated sugar |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Grated lemon zest |
| 1/3 |
c |
Fresh lemon juice |
|
|
Candied violets for garnish, optional |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a food processor, combine the flour,
almonds, lemon zest, confectioner's sugar and butter. Process until a dough
forms and press into a lightly buttered 13 x 9 inch pan, forming a 1/2 inch
rim which goes up the sides of the baking pan. Bake for 20 minutes or until
partially baked. Remove from oven to cool on a rack.
Combine the eggs, sugar, flour, baking powder, grated lemon zest, and
juice. Pour the lemon mixture over the cooked dough and spread it evenly.
Return the baking pan to the oven and bake for another 25 to 20 minutes or
until the filling is set, top is barely browned around edges. Cool to room
temperature. Cut into bars and set a candied violet in the middle of each
bar.
Yield: 20 to 24 bars
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:59 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“To ignore God is the height of selfishness”