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---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Lemon Squares
Categories: Cookies
Yield: 16 servings
Lemon batter-----
4 oz Butter (1/2 cup)
1/4 c Heavy cream
1/3 c Sugar
1 1/3 c Flour
1/3 c Browh sugar, light; packed
1/4 ts Salt
2 Egg yolks
1/2 ts Baking powder
1/4 c Lemon juice; fresh
Almond topping-----
1 1/4 c Almonds, blanched; sliced
2 ts Lemon zest; grated
2 tb Brown sugar, light; packed
2 tb Butter
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.
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 months. From, "Cookies," a Particular Palate Cookbook.
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