PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Tangy Lemon Almond Bars
| Tangy Lemon Almond Bars | Print |
Recipe By: Alice Morrow
Tangy Lemon Almond Bars
Ingredients
- 2 ¾ c. sugar, divided
- ¾ c. butter, softened
- 2 T. plus 1 t. lemon zest, divided
- 3 ¼ c. flour, divided
- ½ t. salt, divided
- PAM
- 6 eggs
- ¼ c. chopped crystallized ginger
- 1 t. baking powder
- ⅔ c. fresh lemon juice
- ¼ c. melted butter
- ½ c. sliced almonds
- Powdered sugar, garnish
Instructions
- Preheat oven 350.
- Beat ¼ c. sugar, butter and 1 t. zest with mixer at medium for 2 minutes or until creamy.
- Stir together 1 c. flour and ¼ t. salt.
- Gradually add to butter mixture, beating until just blended.
- Coat 13x9” pan with PAM.
- Press dough into bottom of pan. Chill 15 minutes.
- Then bake for 15-20 minutes or until lightly browned. Remove from oven and reduce oven to 325.
- Whisk together eggs and 2 c. sugar.
- In food processor combine ginger and ½ c. flour for 1 minute or until ginger is finely chopped.
- Stir in baking powder. Whisk this mixture into the egg mixture.
- Whisk in lemon juice and 2 T. zest.
- Pour over crust.
- Bake 15-20 minutes or until filling is just set. Remove from oven.
- Stir together ¾ c. flour, ½ c. sugar and ¼ t. salt in bowl.
- Stir in melted butter until well blended.
- Stir in almonds.
- Sprinkle over hot lemon mixture and bake 20-25 minutes more or just until lightly golden.
- Cool completely in pan. Cut into squares.
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