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Ingredientes
- 1 c. Unsalted butter - (2 sticks) softened
- 1/2 c. Powdered sugar
- 2 c. Unbleached flour
- 1 pch Salt
- 4 x Large eggs
- 5 1/2 c. Granulated sugar
- 6 Tbsp. Unbleached flour
- 6 Tbsp. Freshly squeezed lemon juice
- 6 Tbsp. Finely grated lemon zest Powdered sugar for topping
Direcciones
- To prepare the crust: Adjust the oven rack to the middle shelf. Preheat the oven to 350 degrees.
- Combine butter, powdered sugar, flour and salt; blend with your fingers or possibly a pastry blender. Pat proportionately into a 10- by 15-inch jelly-roll pan. Bake for 12 to 18 min, till hard.
- Meanwhile, prepare the topping: Beat the Large eggs slightly; stir in granulated sugar, flour, lemon juice and zest. Mix well; spread over baked crust. Bake for 15 to 25 min more, till the topping is hard.
- Let cold. Cut into 2- by 1-inch rectangles (or possibly 1 1/4-inch squares for petits fours). The lemon squares can be refrigerated or possibly frzn, tightly wrapped, at this point.
- To serve, let thaw in the refrigerator if frzn (although these are delicious straight out of the freezer). Sprinkle the tops with powdered sugar.
- Yield: about 75 bars or possibly 100 petits fours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 627 | |
| Calories from Fat 152 | 24% |
| Total Fat 17.23g | 22% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 39mg | 2% |
| Potassium 69mg | 2% |
| Total Carbs 116.78g | 31% |
| Dietary Fiber 1.0g | 3% |
| Sugars 96.99g | 65% |
| Protein 4.86g | 8% |
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