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LEMON BATTER butter heavy cream sugar flour Browh sugar salt egg yolks baking pwdr Lemon juice fresh Almond topping brown sugar butter
Viewed: 111 - Published at: 7 years agoIngredients
- Lemon batter
- 4 ounce Butter (1/2 c.)
- 1/4 c. Heavy cream
- 1/3 c. Sugar
- 1 1/3 c. Flour
- 1/3 c. Browh sugar, light packed
- 1/4 tsp Salt
- 2 x Egg yolks
- 1/2 tsp Baking pwdr
- 1/4 c. Lemon juice fresh Almond topping
- 1 1/4 c. Almonds, blanched sliced
- 2 tsp Lemon zest grated
- 2 Tbsp. Brown sugar, light packed
- 2 Tbsp. Butter
Method
- 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, heat butter for both topping and batter.
- Mix 1/2 c. of the melted butter and both sugars together.
- Blend in egg yolks.
- Stir inlemon juice and cream, mixing till thoroughly combined.
- Sift together flour, salt and paking pwdr and combine with sugar/yolk mix.
- Pour batter into buttered baking pan, spread proportionately with rubber spatula.
- Set aside.
- Combine almonds, brown sugar and lemon zest.
- Add in remaining 2 TB.
- butter and mix well.
- Cover batter proportionately with almond mix.
- Bake for 20-25 min, or possibly till edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it.
- Do not overbake.
- Place on rack to cold, cut into squares.
- STORAGE: Airtight for one week, freeze for two months.
