Ingredients
Crust
- 2 cup flour
- 1/4 cup icing sugar
- 1 cup unsalted butter room temperature
Squares
- 4 lemon
- 7 eggs
- 2 1/4 cup sugar
- 1/4 cup butter melted
- 1/2 tsp almond extract
- 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup ground almonds approx 150g
Servings: servings
Instructions
Crust
- Preheat oven to 350 degrees F.
- In food processor or large mixing bowl, whirl or stir icing sugar with flour.
- Pulse or cut in butter until fine crumbs form.
- Wish floured hands, firmly press into bottom of lightly greased 9x13 inch pan.
- Bake in centre of oven until lightly golden, about 15 minutes.
Squares
- Finely grate peel from 3 lemons and squeeze out 3/4 cups juice.
- In a medium-sized bowl, beat eggs with sugar until pale yellow and slightly thickened.
- Beat in peel, juice, butter and almond extract.
- Measure flour, baking powder and salt into separate bowl.
- Stir with a fork until blended.
- Stir dry ingredients into egg mixture.
- When evenly mixed, stir in ground almonds.
- Pour over crust.
- Bake in centre of 325 degree F oven until golden and set in the centre, about 50 minutes.
- Cool completely on rack then cut into squares.
- Covered and refrigerated, squares will keep 3 days or can be frozen for 1 month.
Recipe Notes
Source: Chatelaine Magazine, February 1997