Sugar, powered
|
½ cup +
|
Butter, softened
|
1 cup +
|
Flour, all purpose
|
1 cup +
½ cup |
Flour, almond
|
1 cup
|
Eggs
|
2 large
|
Sugar, granulated
|
2 cups
|
Meyer lemon juice
zest |
1/3 cup
1 tablespoon |
Baking powder
|
½ teaspoon
|
- Preheat to 350°F.
- Line a 9-by-13-inch baking dish with aluminum foil with an overhang of 1 or 2 inches; grease with butter.
- Cream the butter, add the powdered sugar, and then beat until light and fluffy.
- Reduce the mixer to medium speed, add the flours, and mix until combined.
- Press into the baking dish, and bake for 15 to 20 minutes, or until golden.
- Beat the eggs, sugar, juice and zest together.
- Sift the 1/2 cup flour baking powder, and then add to the custard.
- Pour over hot crust, and bake for 20 to 25 minutes.
- Cool completely before cutting, and then dust with powdered sugar before serving.
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