Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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For the dough:
1 3/4 cups all purpose flour
1/4 cup finely ground blanched almonds
1 teaspoon grated lemon zest
1/2 cup confectioners sugar
2 sticks unsalted butter, -- almost melted
or the filling you will need:
4 eggs, -- lightly beaten
2 cups granulated sugar
1/4 cup flour
1/2 teaspoon baking powder
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
Candied violets for garnish, optional
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.
