These are wonderful lemony, rich shortbread, based cookies.
Make 2 batches one for yourself and one for a friend..the Amish way.
Every lemon lover loves these.
Makes 1 8x8inch pan
Preheat oven 350F
1 cup all purpose flour
1/2 cup cold butter (or margarine)*
1/4 cup powdered sugar
Mix the sugar and flour and "cut" the butter in with a pastry cutter or 2 knives to resemble breadcrumbs.
Press this into a greased 8x8inch pan
Bake for 15 mins middle shelf
Filling:
2 large eggs beaten
the zest grated and minced fine, from 1 fresh lemon ( always wash and dry citrus well, in warm water, before grating)
the juice of 1-2 lemons (you will need 3tbsp)
1 cup sugar
2 tbsp all purpose flour
1/2 tsp baking powder
Combine all these ingredients in order given , then pour over the baked base and bake for 25 mins further.
Remove from oven and cool on a wire rack, keep it in the pan and cut into bars when cold.
They may be dusted with more powdered sugar this is optional, (after cutting into bars).
These are fantastic and better than the ones served now in many top restaurants in Beverly Hills, (The best bought ones used to be served in Trumps in West Hollywood, but that closed down a long time ago,thankfully, this recipe is better).
*using fresh unsalted butter is best, if using margarine do not use any that has water added as an ingredient.
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| Lemon Blossoms, Venice Ca. |
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