Lemon Hazelnut Squares
From conner909 16 years ago
- 38 minutes to make
- Serves 16
I made this recipe for the first time exactly 4 years ago tomorrow! (who else would appreciate this but foodies) I noted the date on the recipe card and that it was really good. Nothing beats freshly squeezed lemon juice!
Ingredients
- Crust: shopping list
- 1 cup all-purpose flour shopping list
- ¼ cup sugar shopping list
- ¼ teaspoon salt shopping list
- 6 tablespoons (approx. 3/4 stick) chilled unsalted butter cut into pieces shopping list
- ¼ cup shopped husked toasted hazelnuts shopping list
- filling: shopping list
- ¾ cup sugar shopping list
- pinch of salt shopping list
- 2 eggs shopping list
- 3 tablespoons fresh lemon juice shopping list
- 1 tablespoon minced lemon peel (zest) shopping list
- ½ teaspoon baking powder shopping list
How to make it
- For crust: Preheat oven to 350°F.
- Line 8-inch square baking pan with foil; butter foil.
- Mix flour, sugar and salt in food processor.
- Add butter and nuts and blend until fine meal forms.
- Press onto bottom of prepared pan.
- Bake until light brown around edges, about 18 minutes.
- Meanwhile, prepare filling:
- Blend first 6 ingredients in food processor.
- Pour filling onto hot crust.
- Bake until filling begins to brown at edges and is
- just springy to the touch, about 20 minutes.
- Cool completely in pan on rack.
- Lift foil and dessert from pan.
- Gently peel foil from edges.
- Cut dessert into 16 squares.
- (Can be made one day ahead. Wrap tightly; chill.)
- Sift powdered sugar over lemon squares; serve at
- room temperature.
- This recipe yields 16 cookies.
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The Rating
Reviewed by 1 people-
Mmmmm love lemon anything ...........
good one
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "