Gingered Lemon Almond Squares
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal
3
Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden
4
Let the crust cool completely in the pan on a rack
5
In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes
6
Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust
7
Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden
8
Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely
9
Cut the dessert into 2-inch squares
10
Preheat the oven to 350°F
11
In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal
12
Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden
13
Let the crust cool completely in the pan on a rack
14
In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes
15
Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust
16
Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden
17
Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely
18
Cut the dessert into 2-inch squares