Lemon Bars
A delicious delight from chef Marilyn Harris.
3 oz. blanched almonds
2 sticks (8 oz.) unsalted butter or margarine, softened
1 tbsp. confectioners' sugar
2-1/4 cups all-purpose flour
Topping:5 eggs
2 cups sugar
3/4 cup fresh lemon juice
1 tsp. lemon zest
1/4 cup powdered sugar
Chop the almonds in a food processor. Add the butter, confectioners' sugar and flour. Blend together until a dough forms. Press the pastry into a greased 2-quart shallow baking dish. Bake in a preheated 350°F oven for 15 minutes. Remove from oven and lower oven temperature to 325°F.
Gently stir the eggs, sugar, lemon juice and zest together. (The mixture shouldn't have much foam.) Pour the lemon mixture over the baked crust and return to the oven. Bake 25-30 minutes in the 325°F oven, or until topping is set and firm. Cool completely. Cut into squares. Sift the powdered sugar over the top.
Makes 20 squares
Light roasts, such as Breakfast or Kona blends