Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. lemon batter--

  3. 4 ounces butter -- (1/2 cup)

  4. 1/4 cup heavy cream

  5. 1/3 cup sugar

  6. 1 1/3 cups flour

  7. 1/3 cup browh sugar -- light, packed

  8. 1/4 teaspoon salt

  9. 2 egg yolks

  10. 1/2 teaspoon baking powder

  11. 1/4 cup lemon juice -- fresh

  12. almond topping--

  13. 1 1/4 cups almonds -- blanched, sliced

  14. 2 teaspoons lemon zest -- grated

  15. 2 tablespoons brown sugar -- light, packed

  16. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. DESCRIPTION: A buttery base complements the crunchy almond and lemon topping in these feather-light bars. Preheat oven to 350~. Butter a 9-inch square pan. In heavy saucepan over low heat, melt butter for both topping and batter. Mix 1/2 cup of the melted butter and both sugars together. Blend in egg yolks. Stir inlemon juice and cream, mixing until thoroughly combined. Sift together flour, salt and paking powder and combine with sugar/yolk mixture. Pour batter into buttered baking pan, spread evenly with rubber spatula. Set aside. Combine almonds, brown sugar and lemon zest. Add remaining 2 TB. butter and mix well. Cover batter evenly with almond mixture.

  2. Bake for 20-25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it. Don't overbake. Place on rack to cool, cut into squares. STORAGE: Airtight for one week,freeze for two month


Send feedback