Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 19

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LINUS’S LEMON DROP BARS

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SPRING & SUMMER TREATS # 29

for the crust:

1¼ cups all-purpose flour

½ cup confectioners’ sugar

¼ cup cornstarch

½ teaspoon salt

½ cup plus 3 tablespoons cold

unsalted butter, cut into

½-inch pieces

1 tablespoon cold water

for the filling:

3 large eggs plus 3 large egg

yolks

1 cup granulated sugar

3 tablespoons all-purpose flour

½ teaspoon salt

1 tablespoon grated lemon zest

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cup fresh lemon juice

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cup whole milk

Confectioners’ sugar for dusting

Makes 16 bars

To make the crust, lightly grease an 8-inch square baking pan. Line the

pan with parchment paper, letting the paper overhang on two opposite

sides by 2 inches.

In a food processor, combine the flour, confectioners’ sugar, cornstarch,

and salt and pulse until blended.Add the butter and pulse until the

mixture is coarse and pale yellow, 8–10 pulses. Add the cold water and

pulse 2–4 times, until just combined.

Sprinkle the mixture into the prepared pan and press firmly into an

even layer

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⁄4–

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⁄2 inch thick over the bottom of the pan and about

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⁄2 inch up the sides. Refrigerate for 20 minutes. Meanwhile, preheat

the oven to 350°F.

Bake until the crust is golden brown, 25–30 minutes. Remove the pan

from the oven and reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the eggs, egg yolks,

granulated sugar, flour, salt, lemon zest and juice, and milk until

combined. Pour the filling on top of the warm crust.

Bake until the filling is just set and barely jiggles in the center, 25–30

minutes. Set the pan on a wire rack and let cool for 30 minutes. Use

the parchment paper to lift the dessert from the dish. Cut into 16 bars

and dust generously with confectioners’ sugar.

These sweet, tart, and melt-in-your-mouth Easter treats are perfect

for lemon-loving siblings.

INGREDIENTS