Date added: November 21, 2007
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
| Per serving | % Daily Value* |
| Calories 3,437 | 172% |
| Fat 228g | 351% |
| Cholesterol 1,882mg | 627% |
| Sodium 809mg | 34% |
| Carbohydrates 318g | 172% |
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