Thursday, December 27, 2012
The other night we had an early Christmas type dinner because my sister in law goes to her brothers every year at this time of year. My kids wanted to give her her Christmas presents before she left. They bought her a kindle, she's so happy. We had spaghetti and meatballs and braised pork, with salad, home made bread and these for dessert. They really are very tasty and oh so easy to make. Just be sure you line your pan with parchment paper and it comes up all the way on all the sides. My grandson AJ told me that whenever I make this again he wants me to make a double batch so he can have a whole pan for himself.....so there you have an opinion from a teenager.
I adapted this recipe from here
Using a pastry cutter or in a food processor blend together:
1 cup cold butter, cut in small pieces
1/2 cup sugar
1 1/2 cups flour
1/2 cup almond flour (make your own by grinding almonds)
Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan. Bake for 20 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)
For the lemon topping simply whisk together:
1 1/2 cups sugar
1/4 cup flour
zest of 3 lemons, very finely chopped
juice of 3 lemons
Allow the topping to sit for about 10 minutes before whisking together well and pouring over the baked shortbread base.
Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO all the Things YOU Love.