| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 6 | tb | Chilled unsalted butter; cut into pieces |
| 1/2 | c | Chopped husked toasted hazelnuts |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 6 | tb | Fresh lemon juice |
| 2 | tb | Minced lemon zest |
| 1 | ts | Baking powder |
| A healthy pinch of salt |
INSTRUCTIONS
FILLING Recipe from Lipton Inc. Squares: Preheat oven to 350 F. Line two 8-inch square pans with aluminum foil and butter the inside of each foil-lined pan. Mix flour, sugar and salt. Add nuts and butter and blend until it reaches the consistency of fine meal. Press into the bottom of each file-lined pan. Bake until at 350F until light brown around the edges. While you wait, make the filling. Blend the filling ingredients listed above (sugar, eggs, lemon juice, lemon zest, baking powder, salt). Pour the filling into the hot crust and bake until the edges of the filling begin to brown, about 20 minutes. Lift the foil and dessert from the pan and gently take the foil off the edges. Cut desserts into squares (about 16 per pan). Sift powdered sugar over the squares and serve. Posted to Bakery-Shoppe Digest by Musique68 <Musique68@aol.com> on Apr 5, 1998
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