For those who prefer a not-so-sweet treat, serve these tangy, citrusy tidbits.
Ingredients:
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour $
Topping:
4 eggs
1-1/4 cups (300 mL) granulated sugar
2 tbsp (30 mL) finely grated lemon rind
1/2 cup (125 mL) lemon juice
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tbsp (15 mL) icing sugar
1/2 cup (125 mL) granulated sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour $
Topping:
4 eggs
1-1/4 cups (300 mL) granulated sugar
2 tbsp (30 mL) finely grated lemon rind
1/2 cup (125 mL) lemon juice
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tbsp (15 mL) icing sugar
Preparation:
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325 degrees F (160 degrees C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325 degrees F (160 degrees C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325 degrees F (160 degrees C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325 degrees F (160 degrees C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Servings: 40
0 commentaires :
Enregistrer un commentaire