Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortbread crust:
1 1/4 Cups Flour
1/3 Cup powdered sugar
10 Tbls cold unsalted butter
(Cut Into Small Bits
Filling:
1 1/2 Cups sugar
1/4 Cup flour
4 Large eggs
Finely Grated Zest Of 2 Lemons
1/3 Cup fresh lemon juice
Decoration:
2 to 3 TBLS sifted powdered
sugar
Preheat oven to 350 degrees. Lightly grease a 8 x 12 shallow flat
baking pan. To prepare shortbread, sift flour
and powdered sugar into a medium bowl. Sprinkle butter pieces over flour
mixture. Cut in butter with two knives or a pastry blender until flour
mixture resembles a fine meal. Add 2 TBLS cold water and toss with a fork
until mixture begins to hold together. Turn dough into a prepared baking
pan, with a wooden spoon press dough out towards the edges to form a
smooth, uniformly thick layer. Place in the center
of the oven and bake for 15 to 17 minutes, or until just beginning to color
at the edges. Meanwhile, prepare the filling. Combine the sugar and flour
in a small deep bowl. Add eggs and beat with a fork until frothy. Add lemon
juice and lemon zest and beat until smooth. Remove shortbread from
the oven and let stand for about 5 minutes. Pour filling evenly over the
shortbread and return pan to oven. Bake for 21 to 23 minutes until filling
appears set when lightly touched and edges are beginning to color. Remove
pan and place on a wire rack to cool. When cool sift the 2-3 TBLS of
powdered sugar lightly over the top. My son Vincent loves these. They are
delicious! FROM: JULIE ETHIER (GAFW06A)
