Ingredients
Array
(
[1] => Array
(
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 0.50
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
)
[2d953c77-fe71-c314-b14d-922413fa99d6] => Array
(
[title] => cream, whipping, heavy
[ingredientid] => 10928
[ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
[quantity] => 0.25
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 0.40
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
)
[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
(
[title] => flour, all purpose, bleached, enrich
[ingredientid] => 15445
[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 1.40
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
)
[552991b8-df4a-2044-3d41-4d50c820f953] => Array
(
[title] => sugar, brown
[ingredientid] => 32188
[ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
[quantity] => 0.40
[measure] => cup
[title_custom] =>
[componentid] => 1
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] =>
[componentid] => 1
[method] =>
)
[fa93606b-fdc1-4e94-dd07-e41da5c61e00] => Array
(
[title] => egg yolks, raw
[ingredientid] => 14330
[ingredientuuid] => fa93606b-fdc1-4e94-dd07-e41da5c61e00
[quantity] => 2.00
[measure] => each
[title_custom] =>
[componentid] => 1
[method] =>
)
[acefd54d-ed6a-2a54-85af-f22224787133] => Array
(
[title] => baking powder, continuous action
[ingredientid] => 826
[ingredientuuid] => acefd54d-ed6a-2a54-85af-f22224787133
[quantity] => 0.50
[measure] => teaspoon
[title_custom] =>
[componentid] => 1
[method] =>
)
[9bec235a-df0a-1ff4-29b9-496aa6f5fb54] => Array
(
[title] => lemon juice, raw
[ingredientid] => 20493
[ingredientuuid] => 9bec235a-df0a-1ff4-29b9-496aa6f5fb54
[quantity] => 0.25
[measure] => cup
[title_custom] => lemon juice
[componentid] => 1
[method] =>
)
)
[2] => Array
(
[fdb93a60-fff7-f184-e5e4-6da4124cb53e] => Array
(
[title] => nuts, almonds, sliced
[ingredientid] => 22149
[ingredientuuid] => fdb93a60-fff7-f184-e5e4-6da4124cb53e
[quantity] => 1.25
[measure] => cup
[title_custom] =>
[componentid] => 2
[method] =>
)
[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
(
[title] => lemon peel, fresh
[ingredientid] => 20495
[ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
[quantity] => 2.00
[measure] => teaspoon
[title_custom] => Lemon zest
[componentid] => 2
[method] => grated
)
[552991b8-df4a-2044-3d41-4d50c820f953] => Array
(
[title] => sugar, brown
[ingredientid] => 32188
[ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
[quantity] => 2.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 2
[method] =>
)
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 2.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 2
[method] =>
)
)
)
Lemon batter
-
1/2 cup butter, unsalted
-
1/4 cup cream, whipping, heavy
-
2/5 cup sugar
-
1 2/5 cup flour, all purpose, bleached, enrich
-
2/5 cup sugar, brown
-
1/4 tsp salt, table
-
2 egg yolks, raw
-
1/2 tsp baking powder, continuous action
-
1/4 cup lemon juice
Almond topping
-
1 1/4 cup nuts, almonds, sliced
-
2 tsp Lemon zest grated
-
2 tbsp sugar, brown
-
2 tbsp butter, unsalted
Recipe Method
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
rubber spatula. Set aside. Combine almonds, brown sugar and lemon zest. Add remaining 2 TB. butter and mix well. Cover batter evenly with almond mixture. Bake for 20-25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it. Don't overbake. Place on rack to cool, cut into squares.
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
