Published in: Cuisine At Home
1/2 cup sliced almonds
3/4 cup all-purpose flour
1/3 cup powdered sugar
1/2 teaspoons almond extract
1/4 teaspoons table salt
6 tablespoons unsalted butter -- chilled, cubed
3 tablespoons reserved toasted almonds
1 cup sugar
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 4 small or 2 large lemons)
2 teaspoons lemon zest -- finely grated
Powdered sugar for dusting
Garnish with: Lemon slices and mint sprig
Preheat oven to 350 ; line an 8" square baking pan with foil. Toast
almonds for the crust in a skillet over medium heat until lightly browned,
35 minutes. Set aside 3 Tbsp to layer on the crust; chop the rest to mix
into crust. Whisk together flour, sugar, almond extract, salt, and chopped
almonds. Cut in butter with a fork until mixture is dry and crumbly; press
into prepared pan. Sprinkle with reserved almonds, pressing them into the
crust. Bake until edges are golden, 20-25 min. Combine sugar and flour for
the filling; whisk in the eggs. Add lemon juice and zest. Pour over warm
crust and dust with powdered sugar. Return to oven and bake until filling
no longer jiggles in center, 18 20 min. Cool completely on rack. Remove
from pan by lifting foil by the edges; remove foil and cut into squares.
Dust with more powdered sugar.
Total Time: 50 Minutes
Makes: One 8 Pan
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