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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 263 | |
| Calories from Fat 158 | 60% |
| Total Fat 18.29g | 23% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 175mg | 7% |
| Potassium 133mg | 4% |
| Total Carbs 21.98g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 8.71g | 6% |
| Protein 4.93g | 8% |
